Tag: chicory

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.

Fave and chicory recipe – Italian Cuisine – Italian Cuisine

Fave and chicory recipe - 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

Orecchiette recipe with Mediterranean pesto and chicory

  • 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.

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