Ingrediants

• 500 g tomato puree
• 100 g stale bread without crust
• 100 g shelled peas
• 60 g aromatic chopped celery, carrot and onion
• 60 g Tuscan pecorino medium
• 10 pitted black olives
• 4 large leaves of sugar loaf chicory
• 1 leek
• marjoram
• extra virgin olive oil
• salt
• pepper

For the recipe of the stuffed chicory, finely slice the leek, eliminating the green part. Stew it in a saucepan with water and oil for 15 minutes. Add salt and let it cool.
Cut sliced ​​bread, season with a drizzle of oil and toast in the oven.
Blend them and mix with the grated pecorino, peas, olives, salt, pepper, stewed leek, a few leaves of marjoram and mix, if needed, with a little oil.
Brown the aromatic mixture in 2 tablespoons of oil, add the puree, a sprig of marjoram and cook the sauce for about 20 minutes; salt and pepper at the end.
Blanch chicory leaves for 1 minute in salted water; drain them, immerse them in cold water, then dry them gently on kitchen paper.
Cut them in the middle, obtaining 8 pieces, eliminate the toughest central rib.
Distribute on each piece 1 generous spoonful of filling. Wrap the chicory well around the filling.
Have a seat the rolls, placing them on the closure, in a small pan, add the tomato sauce, sprinkle with grated pecorino and bake at 180 ° C for about 15 minutes.

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