Tag: chicory

Beans, chicory and mackerel recipe with oregano vinaigrette – Italian Cuisine

Ingredients

450 g boiled white Spanish beans
400 g feta-like cheese
250 g drained mackerel in oil
200 g peeled chicory
70 g apple cider vinegar
30 g chopped leek
fresh oregano
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

To prepare the recipe for beans, chicory and mackerel with oregano vinaigrette, cut the largest leaves of the chicory into strips and keep the small ones whole.
Reduce the feta first into 2-3 cm sides and then divide them in half.
Chop finely oregano, mix it with apple cider vinegar, 100 g of oil and a pinch of salt.
Jumbled up beans with 2⁄3 of crumbled mackerel, chicory strips and chopped leek; season with the vinaigrette and complete with the chicory leaves kept aside, the feta and the remaining mackerel.

Recipe Salad with chicory and fried anchovies – Italian Cuisine

Ingredients

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

Duration: 40 min

Level: Easy

Dose: 4 people

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

Ingredients

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

Duration: 30 min

Level: Easy

Dose: 4 people

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.