The baked gratin chicory is a quick and tasty side dish perfect for accompanying main courses. A perfect idea to recycle the stems of this vegetable that are often discarded. A recycling recipe, therefore, where the chicory stems are used, often not liked because of their particularly bitter taste.
However, with a few tricks, you can remove the typical bitter taste of this vegetable, which is very healthy and rich in vitamins. Also known as asparagus chicory, it is an autumnal variety with countless beneficial properties. But let’s return to today’s recipe, which is nothing more than a recovery recipe from chicory sautéed in a pan, where I had used only the leaves.
In today’s version, I cut the chicory stems into chunks and blanched them in plenty of salted water to remove the bitter taste of this vegetable. Once drained and cooled slightly, they are placed in a bowl to which breadcrumbs, pecorino cheese, chopped parsley, and spicy chili pepper are added. For younger ones, you can omit the latter and use sweet paprika or pepper. The baked gratin chicory can be served during a family dinner to accompany main courses of meat and cheese. Now follow me into the kitchen, because this easy and quick side dish will be ready in a click!
If you’re interested in other side dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 105.80 (Kcal)
- Carbohydrates 8.21 (g) of which sugars 0.56 (g)
- Proteins 3.46 (g)
- Fat 6.84 (g) of which saturated 2.19 (g)of which unsaturated 0.30 (g)
- Fibers 1.67 (g)
- Sodium 1,313.24 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 1/2 oz chicory (stems)
- 1 tbsp extra virgin olive oil
- 1/4 cup breadcrumbs
- 1/4 cup pecorino cheese (grated)
- salt (to taste)
- pepper (to taste)
- chopped parsley (to taste)
Tools
- Baking Tray
- High-Sided Casserole
- Slotted Spoon
- 2 Bowls
- Cutting Board
- Knife
Steps
First, remove the outer and woody part of the chicory stems. Then cut the remaining part into chunks of about 3/4 inch. Rinse them well under water and blanch them in plenty of salted water for 8 minutes, or until they are slightly soft when pierced with a fork. This cooking method serves to both remove the bitter taste that distinguishes this vegetable and give a precooking to the chicory stems.
Once blanched, drain them with a slotted spoon or colander, then transfer them to a bowl and let them cool slightly. Meanwhile, prepare the gratin. Put the breadcrumbs, pecorino cheese, salt, chopped parsley, and crushed dry chili in a bowl. Mix it, add the breading to the bowl with the stems and mix again until everything is well combined.
Distribute a drizzle of oil in the baking tray, add the breaded stems, and then more oil. Finally, bake in a preheated oven with a fan function for 5 minutes and another 5 minutes with a grill function, or until they are well golden on the surface.
The baked gratin chicory is ready! Serve it still hot, accompanying it with meat or cheese main courses.
Variations and Tips for the Baked Gratin Chicory
The baked gratin chicory can be stored in the refrigerator for up to one or two days. It is also possible to prepare it in advance, store it in the refrigerator for up to one day, and bake it later.
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FAQ Questions and Answers for Baked Gratin Chicory
What can I substitute for chili pepper?
Instead of chili pepper, you can use pepper or sweet paprika.
