This easy and healthy way to prepare chicory, is typical Roman cuisine.
In Ciociaria this preparation is called "crazy chicory" probably due to the presence of hot chilli, usually abundant.
However, in Rome it is often prepared also without chilli, because the goodness of this recipe depends on the type of chicory, usually tender and sweet.
This is a great recipe to cook the green longue leaves that surround the heads of chicory buds used to prepare the salad of Puntarelle.
Ingredients: 1kg of chicory, 1 hot Chilli, 2 cloves garlic, 4 Tsp of olive oil, salt.
Clean and wash very carefully chicory to remove all traces of dirt.
Boil it in plenty of lightly salted water until it will become soft (it may take even longer than 30 minutes).
When cooked, drain and squeeze it immediately.
Now in a pan, sauté garlic and chilli with olive oil. Then add chicory and continue cooking for about 10 minutes, stirring constantly.
Add salt just before serving.
In Ciociaria this preparation is called "crazy chicory" probably due to the presence of hot chilli, usually abundant.
However, in Rome it is often prepared also without chilli, because the goodness of this recipe depends on the type of chicory, usually tender and sweet.
This is a great recipe to cook the green longue leaves that surround the heads of chicory buds used to prepare the salad of Puntarelle.
Ingredients: 1kg of chicory, 1 hot Chilli, 2 cloves garlic, 4 Tsp of olive oil, salt.
Clean and wash very carefully chicory to remove all traces of dirt.
Boil it in plenty of lightly salted water until it will become soft (it may take even longer than 30 minutes).
When cooked, drain and squeeze it immediately.
Now in a pan, sauté garlic and chilli with olive oil. Then add chicory and continue cooking for about 10 minutes, stirring constantly.
Add salt just before serving.
No comments:
Post a Comment