When I see chicory at the market, I lose my mind, I like them too much, so here’s the sorghum and chicory soup.

I often talked about chicory, now at the end of winter the season of catalogna chicory begins.

I didn’t know that chicory was also called asparagus chicory because
chicory are the sprouts of catalogna chicory, and inside the head we find the shoots, white buds similar to asparagus, slightly bitter and excellent raw in salad.

Indeed, when thinking of chicory, one immediately recalls the Roman chicory salad, wonderful, usually accompanied with anchovies.

Why am I talking about chicory today? It is the vegetable chosen this month by us friends of herbs and flowers on the plate, scroll to the end of the article and find the recipes dedicated to chicory by Miria, Tiziana, and Elisa.

Usually, the outer leaves of chicory are a bit too tough to eat raw, so I steam or boil them and then add them to savory pies, meatballs, flans. Or I put them in soups as in this case. Although honestly, I also love them blanched and seasoned with oil and lemon.

Alternatively, the shoots, (the white buds inside) I detach, wash them very well, and then slice them finely into strips. They should be immersed in ice water with a bit of lemon even overnight, so they become crunchier and curl a bit. They truly resemble small asparagus to enjoy in any salad.

I’ll leave you some recipes with chicory, maybe you’ll love them as much as I do.