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Fave and chicory recipe – Italian Cuisine – Italian Cuisine


  • 600 g chicory
  • 300 g dry peeled fava beans
  • 3 pcs slices of homemade bread
  • fresh chilli
  • extra virgin olive oil
  • salt

For the recipe of fava beans and chicory, let the beans be rehydrated in a bowl filled with cold water for at least 8 hours. You can soak them in the evening to have them ready to cook the next morning. Drain and boil for about 1 hour in boiling salted water. Drain and transfer them to a bowl. Season with oil and salt. Mash them with a fork more or less coarsely, according to your taste. Clean the chicory removing the more coriaceous parts and boil it in salted water for 2 minutes from the boil. Drain it and squeeze it gently. Season with oil, salt and a few slices of fresh chilli pepper. Cut the slices of bread into small pieces. Roast them in a hot pan without adding seasonings. Spread the beans in the dishes, add the chicory and the pieces of bread. Season with a little oil just before serving.

Orecchiette recipe with Mediterranean pesto and chicory – Italian Cuisine


  • a bunch of chicory
  • 320 g fresh orecchiette
  • 100 g extra virgin olive oil
  • 50 g pitted taggiasche olives
  • 50 g salted capers
  • 50 g dried tomatoes in oil
  • a lemon
  • an orange
  • coarse salt

For the recipe of the orecchiette with Mediterranean pesto and chicory, Cut the peel with 15 g of orange peel and 15 g of the lemon, mince them, scald them for a few seconds
and drain. Repeat this operation 2 more times so that the peel loses its bitter taste. For convenience, you can already prepare 3 saucepans on the stove with boiling water. Chop the capers, olives and tomatoes, mix everything in a bowl with
the peeled rinds, 20 g of lemon juice, 20 g of orange juice
and the oil, until obtaining a fragrant sauce of the consistency of pesto. Separate the puntarelle from the head, wash them, cut them at the base, cut them into strips and store them in a bowl of water and ice to make them crisp and curl. Cook the orecchiette in boiling salted water, drain, season with the prepared pesto and complete with the well-drained puntarelle.

How to cook the chicory: 10 delicious recipes – Italian Cuisine


Tips for cleaning and cooking chicory, chicory sprouts, a typical dish of Roman cuisine

Puntarelle are the buds of a type of chicory called catalonia. A little-used vegetable in the north, it is very widespread in central and southern Italy, especially in Lazio, where it is considered a typical dish. In appearance the puntarelle appear as a head of leaves with many florets, from the green color, lighter towards the base, more intense towards the tips of the leaves. With a slightly bitter taste, they are often served in salads and accompanied by an emulsion of oil and anchovies. Easy to prepare, they only require a little time for cleaning.

How to clean them

To clean them, it is necessary to cut the head off at the base, free each top from the leaves and remove the harder part of the stem. At this point the puntarelle should be cut in half lengthwise and then gradually into thinner strips. The leaves should not be thrown away because they can be eaten cooked, as a side dish or as a filling for a savory pie.

A puntarella a day …

Puntarelle are a food with countless beneficial faculties. They are rich in vitamin A, phosphorus and calcium. They have a purifying and diuretic effect and are indicated for a detoxifying diet. Like many vegetables, if eaten raw they maintain all their nutritional properties unaltered. Their bitter taste helps digestion and helps stimulate blood circulation.

How they are preserved

The puntarelle are kept in the fridge, cut and cleaned, for two or three days. The ideal would be to consume them immediately after the purchase in order not to make them lose the crunchiness typical of this vegetable. Once seasoned it is better not to keep them: they soften and take on all the seasoning oil.

10 recipes with chicory