Ingredients 300g of puff pastry 4-6 chicory heads 4 onions 200g of gorgonzola 200g of mascarpone 3 cloves of garlic 1 peach some honey some dry white wine 10 branches of fresh thyme 1 tbsp of fennel seeds 1 tbsp of mustard seeds 1/4 nutmeg Method Slice the onions and fry them in butter until golden brown, occasionally deglazing with a dash of white wine. Set aside. Halve the chicory heads and cut out the toughest part of the stem, like so:
