- 1 large chicory
- 1 handful of rocket leaves
- 1 fresh spring onion, finely chopped
- 12 Santoña anchovy fillets
- 1 tablespoon of the oil left over from the anchovies
- 12 Gordal pitted olives
- 200g of mayonnaise
- 150g of TGT’s Semi-Cured Cheese from its “Las Cremosas” range
- 50g of TGT’s Roncari Blue cheese
- 50g of TGT’s La Creme cooking cream
A mixture of taste and texture, these gildas (brochettes) of chicory with Roncari Blue cheese make for an exquisite dish to savour with family or friends.
The texture of the chicory is unique and when combined with a little cheese, such as Roncari Blue, it becomes a real experience. And if we also add some large olives such as the Gordal variety and some authentic and traditional anchovies such as those from Santoña (Galicia), the result is an unforgettable mixture of flavours. This dish is a tandem of freshness and flavour that will allow you to explore your creativity and stir all your senses.
01 Prepare the Roncari Blue mayonnaise
Put the cream and blue cheese in a bowl, cover it with cling film and heat it in the microwave for 30 seconds. Let it cool in the fridge, then mix it together with the mayonnaise and put it back in the fridge.
02 Prepare the filling
Mix the fresh cheese, the chopped spring onion and rocket leaves with a spoonful of oil from the anchovies and season with salt and pepper.
03 Prepare the chicory
Blanch the chicory leaves until the stem is flexible and can be rolled. Then dip them in a bowl of water and ice. Once they are cold, stretch them out between some sheets of kitchen roll.
04 Prepare the rolls
Put some of the filling in each end of the chicory leaf and make it into a roll. Flatten the ends to get a nicer shape.
05 Mount the “Gilda” (brochette)
Insert the chicory roll on a brochette, then the anchovy and finally the olive. To accompany the Gildas prepare a bowl of the Roncari Blue mayonnaise with a teaspoon so that each guest can add it to their liking.