BASIC PREPARATION
Wash the chicory leaves. After draining them from the excess water, cut them into three parts
and proceed to cook:FIRST METHOD to obtain less bitter chicory: put ½ liter of water in a pot, when it boils, throw in the chicory and cook for 15 minutes with a covered pot. Drain the cooking water and finish the preparation according to the
recipe.SECOND METHOD to obtain tastier chicory: cut the leaves into pieces and proceed directly to prepare the recipe.
CHICORY SALAD
INGREDIENTS: a heart of chicory, a fennel, an orange, a few slices of onion, salt, extra olive oil.
PROCEDURE: After washing and drying the vegetables, cut them and place them on the plate. Peel the orange and slice it, place the vegetables on top. Top with the onion and season with salt and oil.
FOCACCIA WITH CHICORY
INGREDIENTS:
(For yeast-free dough) 250 g of soft wheat flour, 150 ml lukewarm water, two tablespoons olive oil, a little salt, a sprig of rosemary, two slices of onion.
(For the filling) 500 g chicory, 250 g ricotta, 1 clove of garlic, 2 tablespoons olive oil, salt.
(For yeast-free dough) 250 g of soft wheat flour, 150 ml lukewarm water, two tablespoons olive oil, a little salt, a sprig of rosemary, two slices of onion.
(For the filling) 500 g chicory, 250 g ricotta, 1 clove of garlic, 2 tablespoons olive oil, salt.
PROCEDURE:
(For the yeast-free dough) Chop the onion and rosemary very finely, put all the ingredients together and knead the dough for 5 minutes. Leave on a covered plate for 20 minutes.
(For the filling) Heat the oil with the minced garlic and cook the chicory with a little salt. Add the ricotta when the chicory is lukewarm. Turn on the oven, temperature 180°. On a floured surface, roll out the dough into a thin sheet and divide it into two equal parts. Place one half on the oiled and floured baking sheet. Spread the ricotta and chicory dressing. Cover with the other half of the pastry and bake for 20 minutes. The result will be a focaccia with a crispy crust and a soft filling.
(For the yeast-free dough) Chop the onion and rosemary very finely, put all the ingredients together and knead the dough for 5 minutes. Leave on a covered plate for 20 minutes.
(For the filling) Heat the oil with the minced garlic and cook the chicory with a little salt. Add the ricotta when the chicory is lukewarm. Turn on the oven, temperature 180°. On a floured surface, roll out the dough into a thin sheet and divide it into two equal parts. Place one half on the oiled and floured baking sheet. Spread the ricotta and chicory dressing. Cover with the other half of the pastry and bake for 20 minutes. The result will be a focaccia with a crispy crust and a soft filling.
SPELT AND CHICORY STEW
INGREDIENTS: 200 g chicory, 200 g clean pumpkin, 100 g spelt, 100 g small lentils, a carrot, an onion, two celery stalks, a clove of garlic, 2 bay leaves, salt, 2 tablespoons extra virgin olive oil (2 tablespoons parmesan cheese), a little chilli pepper.
PROCEDURE: Cut the celery, carrot and onion into small pieces. Wash the spelt and lentils. Put everything in a pot with one and a half liters of water, the sliced garlic, the chilli and the bay leaves. Cook over medium heat for 15 minutes. At this point, add the diced pumpkin and the chicory washed and finely cut, add the salt and cook over low heat for another 20 minutes. Drizzle with oil and Parmesan cheese before serving.
CHICORY WITH POTATOES
INGREDIENTS: gr. 500 chicory, gr. 500 potatoes, a medium onion, salt, extra olive oil.
PROCEDURE: Put the sliced onion and potatoes peeled and cut into pieces (not too small) with ½ cup of water in the pan. Cook over medium heat for 15 minutes. Add the washed and chopped chicory, salt and continue cooking for another 15 minutes. Add the oil towards the end of cooking.