Tag: chicory

Recipe Salad with chicory and fried anchovies – Italian Cuisine

Recipe Salad with chicory and fried anchovies


  • 300 g chicory
  • 18 fresh anchovies
  • re-milled durum wheat semolina
  • lemon
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

Prepare the puntarelle. The puntarelle are located at the heart of the Catalan head. To clean them, remove the outer leaves (which you can use in soups or omelettes). Remove the ribs from the head, remove the base and cut them into thin strips, then put them in water and ice for 15-20 minutes.
Clean anchovies: remove the head, open them like a book, remove the fishbone, eviscerate them, rinse them and dab them with kitchen paper.
dredge in flour then in the semolina and fry them quickly in a small saucepan with hot peanut oil. Drain them on kitchen paper and salt them.
Drain puntarelle, dry and season with 1/2 lemon juice, 4-5 tablespoons of extra virgin olive oil, salt and pepper. Serve on a large loaf.

Recipe Pasta and chicory with milk cream – Italian Cuisine

Recipe Pasta and chicory with milk cream


  • 400 g milk
  • 350 g short pasta of your choice
  • 200 g clean chicory
  • 50 g butter
  • lemon
  • garlic
  • chili pepper
  • shelled pistachios
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pasta and chicory with milk cream, blanch the chicory in boiling salted water and cool it in cold water; drain it, squeeze it and chop it. Sauté in a pan with a drizzle of oil, 1 clove of garlic and 1 red pepper for a couple of minutes. Keep it warm. Boil the pasta in boiling salted water. Meanwhile heat the milk in a saucepan with a pinch of pepper. Drain the pasta al dente (70% cooked) and pour into the milk. Finish cooking until the milk has dried. Cream it with butter and 1 tablespoon of cooking water. Serve with chicory, complete with grated lemon rind and some chopped pistachios.

Recipe Pancake with beans and chicory – Italian Cuisine

Recipe Pancake with beans and chicory


  • 450 g fresh shelled beans
  • 400 g chicory
  • 120 g Roman pecorino cheese
  • extra virgin olive oil
  • salt

For the recipe for the frying pan of beans and chicory, wash the chicory and break it up. Cut the pecorino into flakes. Blanch the beans in salted water for a couple of minutes. Heat 1 tablespoon of oil in a large pan and cook the chicory for 4-5 minutes, adjusting with salt. Mix the beans and the chicory, spread the pecorino flakes on top and serve.

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