Reheated chicory, according to the Roman tradition

Typical of the Roman culinary tradition, the sautéed chicory is a tasty and very tasty side dish to prepare, just a few steps and a couple of fresh seasonal ingredients.

Unfailing presence in the gardens of southern Italy, chicory is also a plant that grows wild (also known as chicory of meadows, wild chicory or dandelion) or that can be easily found at market stalls, often as cultivated chicory, recognizable with dark green leaves and long, fleshy white stems.

Known for its purifying and digestive properties, chicory is also diuretic and liver-friendly, excellent for treating abdominal discomforts in a mild and natural way.

Recipe of the sautéed chicory

Ingredients for four people:

> about a kilo of chicory;

> a couple of tablespoons of extra virgin olive oil;

> a couple of garlic cloves;

> a hot pepper;

> two or three anchovy fillets;

> whole sea salt.

Preparation

In a saucepan full of water, scald the chicory well cleaned and washed for about 7 minutes, adding a little salt. Drain it and leave it in the colander to lose water, then with a knife tgliatela roughly; in the meantime, fry the chopped chilli and crushed garlic in the oil, which you will then remove.

Then add the anchovy fillets into small pieces, stir and sauté the vegetables over high heat for a few minutes. Serve hot.

Variant of the sautéed chicory

If you prefer a more decisive taste, instead of crushing and removing the garlic, you can chop it and leave it in the vegetables ; vice versa, adjust with the hotness of the chilli pepper and reduce the dose if you prefer a less decisive flavor. For the vegan or vegetarian version of the chicory, just remove the anchovies.

Chicory ready to serve is excellent for seasoning bruschetta, to accompany Pugliese favetta, to enrich veg dishes, such as meatballs, panisse or omelettes, to accompany delicate and fresh cheeses, such as ricotta, crescenza or first salt, but also as a special seasoning for the pasta. The sautéed chicory is an exceptional filling also for panzerotti or wholemeal focaccia .