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Fave recipe with chicory – Italian Cuisine – Italian Cuisine


  • 1 Kg chicory
  • 200 g white beans (dried)
  • laurel
  • extra virgin olive oil
  • salt

For the recipe of beans with chicory, clean the beans, discarding those spoiled. Wash them and put them to soak for 24 hours in cold water. When preparing the vegetables, renew the water to the beans and put them to boil with a bay leaf.
Cook over a medium heat and covered pot, until the beans are pulped and turn into a thick puree. While the beans cook, clean and sprinkle the chicory; chop the stalks into 3-4 parts, wash them in more water and, finally, put them to boil in the only water of the last rinse.
Salt the vegetables before draining it, then remove it slightly al dente. In a large serving dish arrange the whole chicory on one side; on the other side, instead, put the bean purée after removing the bay leaf. Let the preparation warm with a pinch of salt and also wanting with a ground of pepper, but above all with abundant very tasty oil, as is that of Puglia, precisely: this dish of beans, accompanied by a clove of "burrata" (typical cheese local), becomes a complete second.

Recipe Sea bass marinated with chicory – Italian Cuisine


  • 120 g sea bass fillet
  • 60 g mixed chicory
  • 40 g yogurt
  • 2 teaspoons of extra virgin olive oil
  • half lemon juice
  • fresh dill
  • salt

For the recipe of sea bass marinated with chicory, slice the sea bass and marinate for 10-15 minutes with half the lemon juice, a teaspoon of oil and a pinch of salt. Season the chicory (cut chicory and rosette, dandelion) with an emulsion made with the remaining oil and lemon juice, salt, place it in the dish, cover with slices of fish drained by marinating and serve with a sauce of yogurt flavored with dill fresh and salt.

Chicory and fregula soup recipe – Italian Cuisine


  • 500 g hulled chicory
  • 500 g vegetable stock
  • 150 g fregula
  • 2 eggs
  • a stalk of celery
  • an onion
  • chili pepper
  • parsley
  • thyme
  • marjoram
  • extra virgin olive oil
  • salt

For the recipe of chicory soup and fregula, slice the onion and fry in a veil of oil with celery sticks and a chilli pepper. Then sauté the chicory, chopped, leaving it to flavor for a few moments. Add the stock, correct with salt, cover and cook for about 40 minutes. Finally add the fregula, already boiled for 5 ', and complete the cooking leaving the soup on the fire for another 5'. At the time of serving, divide it into individual holster and serve with a portion of scrambled eggs in a veil of oil with chopped aromatic herbs and a pinch of salt.