How to cook chicory? Pan-seared Chicory. In this article, we will try to give information about chicory, one of the most curious foods. Come together; Can you use chicory in a pan? Which flavor is chicory? Can you eat chicory raw? fried chicory How to cook endive, fried endive, how to cook endive in the microwave? Let’s learn all the curious things about…
How to cook chicory?
A flavorful side dish of Lazio cuisine, especially Roman cuisine, chicory ripassata in pan is a simple, wholesome and flavorful dish that goes perfectly with main courses of meat and fish. In ancient tradition, wild field chicory was harvested in the springtime; but in modern times this vegetable, also called “dandelion” or “insalata matta” in some parts of Italy, can be found at greengrocers in all seasons.
Tossed with anchovies, as in the Roman recipe, or just with garlic and chili, it always turns out to be a truly inviting and appetizing side dish, with many beneficial properties for our body. In any case, get fresh chicory from your trusted greengrocer; cultivated chicory is also fine, more tender and sweet, the important thing is that it is organic and untreated. Otherwise, the process is really simple and intuitive.
How to Prepare Chicory Ripassata
- 500 g chicory
- 2 anchovy fillets
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- chili pepper to taste
- fine salt to taste
- water to taste
- baking soda to taste
- coarse salt to taste
- Clean the chicory by removing the tough parts of the stalk and the spoiled leaves; wash it thoroughly several times under running water and place it to drain.
- Put a large pot of water on the stove, not too much so as not to lose the vegetables’ properties, and bring to a boil. Adjust with a little coarse salt, the pinch of a teaspoon of baking soda-which will keep the leaves bright green-and pour in the chicory.
- Boil without a lid for a few minutes-not too many so as not to lose the beneficial properties, which are labile to heat. Remove the cooked chicory with a skimmer and place it on the colander, pressing it with the back of a spoon so that it releases excess water.
- In a skillet, preferably an iron skillet, pour a good round of extra-virgin olive oil, add the garlic and some chopped fresh red pepper. Brown well and remove the garlic.
- Off the flame, incorporate the chopped anchovy fillets, stir and let them melt with the help of a wooden spoon until they are well mixed.
- Return to the flame and pour in the chicory that you have roughly chopped with a knife. Turn and turn thoroughly, adjusting the salt if necessary.
- Heat the chicory over a high flame until it is shiny and waterless. Serve it hot accompanied by the main course and a few slices of toasted homemade bread.
Chicory ripassata is a highly recommended side dish because in addition to being good it is good for our health. By limiting ourselves in the amount of olive oil in the preparation it becomes a light and low-calorie food: an average serving provides less than 200 kcal. A side dish particularly suitable for those on weight-loss diets.
Chicory: a food with a thousand properties
Chicory is a wild rustic plant that grows abundantly in fields and uncultivated land until late spring, recognizable by the pretty indigo-blue flowers on the twigs. Leaves and roots are used of the plant, from which a kind of coffee is made.
- Chicory is very rich in water (92 percent of the total).
- It is abundant in fiber, B vitamins and folate, which must be introduced through the diet because the body cannot synthesize them.
- In chicory we also find many mineral salts such as phosphorus, potassium, calcium, sodium, magnesium, zinc, selenium, copper, iron and manganese that are essential for activating energy-producing processes in the body.
A food that possesses anti-cancer properties, also recommended in cases of diabetes, hypercholesterolemia, water retention and constipation.
It performs digestive, depurative and anti-inflammatory actions, promoting the proper functioning of the liver, gallbladder, colon, kidneys and the entire abdomen. It is also recommended in cases of gastritis, ulcers, abdominal bloating and flatulence. In short, a real panacea for the whole body!
Cicoria Ripassata, Typically Roman
Cicoria ripassata in padella or “strascinata,” “rivoltata” bene, as they say in Rome, is a poor dish from the peasant tradition of Latium but widespread a bit throughout southern Italy.
Once upon a time, when families were large and hunger was great, the wild herbs of the earth were a precious commodity to be gathered during the good season. It was then thought to be cultivated so that it would always be available in Roman vegetable gardens.
But the use of chicory goes back a long way. Some evidence, found even in an Egyptian tomb, certifies that even the peoples of the time praised its digestive properties. The Greeks and Latins also made extensive use of it as a food and as a cure-all: the physician Galen recommended it as a panacea for the liver, and Pliny the Elder, in his “Naturalis Historia,” extolled its curative virtues for diseases of the abdomen and for its diuretic properties.
In the present day, chicory is a popular dish both in restaurants and in the DIY kitchen; simple and tasty, with many healthy benefits for our bodies and full of flavor for the palate!