Use a colander to strain the haricot beans, rinse in cold water, strain again and mix in a blender. Heat ve tablespoons of olive oil in a small frying pan and brown the bacon fat with garlic and rosemary. Let it drain and combine with creamed beans, then pour in a stew pan and keep hot. Rinse chicory, add to browned bacon fat and place in a greaseproof paper cone previously wetted and squeezed. Cook in the oven at about 120°C for at least 25 minutes while ouring llets. Heat some oil drops in a pre-heated pan to brown them for 3 minutes on both sides with laurel leaf. Place the llets on a baking
tray and roast at 210°C. Drain olive oil from the pan, pour the glass of wine, add salt and pepper, and let it reduce. Shape gorgonzola slices into 6 medallions and put in the fridge. Pour hot creamed haricot beans in the plate, place a llet in the middle and top with gorgonzola medallions. Drizzle over some red wine and garnish with chicory stew.