The CHICORY LOAF is an appetizer or main course with a bold and surprising flavor, perfect for bringing a touch of creativity and tradition to the table.
The dough wraps a filling full of contrasts: chicory, slightly bitter, is braised and flavored with raisins, which add a sweet and soft note, and sun-dried tomatoes, which give an explosion of Mediterranean flavor.
A combination of ingredients that enhances the rustic, homey taste of this strudel-like loaf, perfect served warm or lukewarm as an appetizer, for a buffet, or as a tasty lunch accompanied by a simple salad.
A versatile recipe, easy to prepare but capable of surprising with every slice! It’s a savory preparation made with a very simple dough of water and flour. The slightly bitter chicory pairs perfectly with the saltiness of the salami and the sweetness of the raisins, creating a mix of rustic yet refined flavors.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup + 1 tbsp water
- 3 tbsp extra-virgin olive oil
- Half teaspoon salt
- to taste black pepper
- 1 lb (about 18 oz) chicory
- 1 clove garlic
- chili pepper
- as needed extra-virgin olive oil
- to taste salt
- 3 tbsp raisins
- 4 sun-dried tomatoes in oil
- 1/2 cup Parmesan cheese, grated
- 3 oz smoked scamorza, cubed
- 3 oz Hungarian salami, diced
- as needed breadcrumbs
- as needed milk
- as needed sesame seeds
For the chicory loaf you will need
- 1 Bowl
- 1 Pot
- 1 Pan
- 1 Small bowl
- 1 Pastry board / work surface
- 1 Rolling pin
- 1 Brush
- Parchment paper
Preparing the chicory loaf
In a large bowl pour the flour, salt, extra-virgin olive oil, water and a grind of black pepper. Work the dough vigorously with your hands until you form a smooth, homogeneous mixture. Wrap the dough ball in plastic wrap and transfer it to the fridge to rest for at least 30 minutes. If you prefer, you can knead using a stand mixer fitted with the dough hook.
Clean and wash the chicory. Boil it in plenty of salted water for about 10 minutes. Drain and set aside.
In a pan with a drizzle of olive oil, sauté the garlic and chili for 1 minute. Add the chicory, the raisins (previously soaked in water and squeezed), the sun-dried tomatoes in oil cut into pieces, and let everything cook and season for 10 minutes, allowing excess moisture to evaporate.Once the chicory mixture is ready, place it in a bowl and let it cool slightly; then add the smoked scamorza cut into cubes, the grated Parmesan and the diced salami. Mix everything together.
Roll out the dough on a lightly floured surface to a thickness of 3 mm (about 1/8 inch).
Place an abundant handful of breadcrumbs in the center of the sheet (this will help prevent the dough from becoming too soggy from any filling juices) and then add the chicory mixture.
Roll the strudel-like loaf over itself, seal the edges and place it on a baking tray lined with parchment paper. Brush with milk or with a beaten egg.
Sprinkle the surface with sesame seeds, salt and black pepper.Bake in a preheated conventional oven at 356°F for 35-40 minutes or until it turns a nice golden color.
Remove the chicory loaf from the oven and let it cool slightly before serving it sliced into thick pieces.
