Sautéed Chicory
Sautéed chicory is a versatile side dish, with a slightly bitter and rustic flavor, featuring garlic and chili pepper, ideal for meat or fish entrees.
Sautéed chicory is a testament to the balance between bitterness and warmth, a side dish that can be both rustic and refined. The interplay between the intense bitterness of the chicory, the fried garlic, and the fresh chili pepper creates a versatile base, suitable for both meat and fish. The simplicity of the ingredients and the ability to enhance the natural flavor of the vegetable make it a reliable alternative for those seeking depth without complications.
Instructions
- 1
To prepare the sautéed chicory, first bring a pot of water to a boil, which you will use to blanch the chicory. Then, proceed with cleaning: remove the base of the stalk along with the end of the stems and any damaged leaves, then rinse it thoroughly under running water. When the water has come to a boil, add the chicory and blanch it for 5 minutes.
- 2
After this time, take a cup of the chicory cooking water and set it aside, then drain the chicory and place the colander over a bowl to collect excess water. Meanwhile, cut the chili pepper in half, remove the internal seeds, and cut it into strips.
- 3
Now, pour the oil into a pan, add the garlic cloves, slightly crushed, along with some of the chili pepper, and let it fry over medium heat for a few minutes, stirring occasionally, then add the blanched and drained chicory, season with salt, and stir. Then, add a little of the chicory cooking water that you had set aside.
- 4
and continue cooking over low heat for about ten minutes, stirring often. Once ready, turn off the heat, remove the garlic cloves, and add the remaining chopped fresh chili pepper. Your sautéed chicory is ready to be served hot!
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
Enjoy the simple and authentic flavors of this chicory, let each bite tell the story of a passion for food made with respect and care. May your table always be accompanied by ingredients that speak for themselves.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Pasta with Sardines
Pasta with sardines is a traditional first course in Sicilian cuisine, seasoned with fennel, pine nuts, raisins, and saffron. Discover the recipe!
Bagna Cauda
Bagna cauda is a typical dish from Piedmont, Italy, used as a dip for autumn vegetables.
Baked Sea Bream
Baked sea bream is a classic and flavorful fish dish, prepared with a side of delicious potato wedges and plenty of aromatic herbs.