Castelfranco with chicken salad

Castelfranco is an Italian lettuce variety that originated from a cross between endive and red chicory. This lettuce has a delicious, slightly bitter taste and because of the creamy white color and red-pink specks it makes a work of art of every dish. We were inspired by the Sicilians and made these fresh Castelfranco 'boats' with minced chicken, orange, fennel and pistachio.

1 Castelfranco
500g Minced chicken
1 Orange (diced)
1 Red onion (cut into rings)
1/2 Fennel bulb
Pistachio nuts (finely chopped)

1. Heat oil in a pan and fry the onion. Then add the fennel and the chicken mince.
2. Fry the minced chicken with the onion and fennel golden brown.
3. Add the orange cubes and stir for a moment.
4. Fill a piece of Castelfranco with a spoon of the chicken mixture and sprinkle with pistachio crumbs.


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