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Chicory stuffed with blue cheese Ojas de chicoria con queso de cabrales

Chicory stuffed with blue cheese Ojas de chicoria con queso de cabralesFrom Elizabeth Luard’s TAPAS, Classic Small Dishes from Spain (Grub Street, hardback £15.99)

“This is a very common tapa in the north of Spain, where the French influence is strong. The boat-shaped leaves of endive (also known as chicory or white-leaf) make perfect finger-food. The stuffing, while other blue-veins will do, is usually the pungent Cabrales, a blue-vein made in Asturias in much the same way as Roquefort.”


8 boat-shaped chicory (endive) leaves
125 g/4 oz blue-veined cheese (Cabrales for preference)
2 tablespoons soured cream
1 teaspoon mild or hot pimenton (smoked for preference).

Wipe the chicory leaves and arrange them on a plate. Mash the cheese with the soured cream.

Stuff the leaves with the cheese mixture. Finish with a sprinkle of pimenton and a cocktail stick for easy handling.


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