Chicory is a typical vegetable of Italian cuisine, appreciated for its bitter taste and versatility in cooking.
Chicory is “Friend of the liver and not contrary to the stomach,” as defined by the doctor Galen.
It is rich in fiber, particularly inulin: a soluble fiber useful for controlling blood sugar.
Wild chicory or field chicory is an edible spontaneous herb with digestive and diuretic properties.
When not available, I buy catalonia chicory or country chicory, less bitter and more delicate with a taste similar to lettuce.
Good hot and steaming – but also cold – boiled catalonia chicory is an easy and quick side dish to prepare, light and rich in fiber, and can also be used as an ingredient for soups, purees, and broths.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 head chicory (catalonia or field chicory)
- as needed water
- 1 pinch salt
- 1 pinch baking soda
Suggested Tools
- Knife
- Cutting Board
Preparation
Clean the chicory and wash it thoroughly, removing any traces of soil.
Catalonia chicory is usually less dirty with soil or sand than wild chicory.
Cut off the base of the head and remove any damaged outer leaves.
If the chicory is very dirty:
– fill the sink with water;
– immerse the leaves and shake well;
– empty the dirty water and repeat if necessary.If the chicory is already quite clean, simply rinse it under running water.
Transfer it to a colander and let it drain.
You can leave the leaves whole, cut them in half, or into more parts.
When boiling, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the chicory and a pinch of baking soda to keep it a bright green color and cook for 10-15 minutes until the stalks are tender and to the desired consistency.
With the help of a skimmer, gently remove the chicory and transfer it to a container.
Your boiled catalonia chicory is ready.
Season with a pinch of salt and drizzle with a little extra virgin olive oil.
You can add vinegar or lemon juice.You can sauté it in a pan with garlic and chili pepper.
It is also excellent cold as a salad.
For the preparation of:
– appetizers, main courses, side dishes;
– salads;
– soups, purees, and broths.If you struggle to digest raw lettuce [bloating, intestinal disturbances, stomach ache], also try:
– boiled or blanched lettuce;
– cooked iceberg lettuce.Cooked iceberg lettuce
– wash and cut the leaves into pieces;
– bring two fingers of water with a pinch of salt to a boil;
– add the iceberg lettuce and cook until it wilts, more or less crispy as desired.
Plate with its cooking water and a raw oil drizzle.
Consume immediately as it tends to darken.
Storage, Tips, and Variations
If you have leftover, do not throw away the chicory’s cooking water.
You can use it:
– as a base for soups and broths;
– as vegetable stock;
– to cook pasta or rice.
It must be used immediately.
Boiled catalonia chicory can be stored in the refrigerator in an airtight container for 1-2 days.
FAQ (Questions and Answers)
About Wild Chicory
Wild chicory or field chicory is an edible spontaneous herb with digestive and diuretic properties.
It has thin, jagged, and rather tough leaves.
The taste is decidedly bitter.
It is consumed almost exclusively cooked for example boiled and/or then sautéed in a pan.
About Catalonia Chicory
Catalonia chicory or country chicory also known as asparagus chicory is one of the most cultivated and consumed varieties in Italy.
It has an upright head, well-developed white stalks, and broad and fleshy or narrow and jagged green leaves.
The taste is slightly bitter, less so and more delicate than wild chicory, similar to lettuce.
It is consumed cooked and/or raw according to the variety.Differences Between Catalonia Chicory and Puntarelle
Catalonia chicory or asparagus chicory is the whole head.
It is generally consumed cooked.
Puntarelle are the tender inner shoots at the center of the catalonia chicory.
They have a crunchy texture and a bitter but fresh taste.
They are generally consumed raw often paired with anchovies, garlic, and extra virgin olive oil.
