Chicory 

How to cook chicory

Green leafy vegetables are many and widespread. Chicory (Cichorium intibus) belongs to the Composite family and has the typical tufted appearance, composed of a very long stem culminating with the real leaf. Not to be confused with Belgian chicory, that salad with light leaves and elongated shape that is eaten fresh in salads, grilled or stewed. It has nothing to do with the cabbage or savoy cabbage that belongs to the Brassicaceae family just like the cabbage, but unlike which it has a round and compact shape, with wrinkled leaves and very evident veins. First of all, when approaching chicory we must be sure to get rid of bitterness, due to the presence of chicory acid, which characterizes vegetables and could make it difficult for many people to eat them. 

The steps to follow are very simple

Wash chicory put on the heat a pot of water containing baking soda or 2 or 3 sweet potatoes. Cut the chicory into pieces about 10 cm long each. Boil the chicory in the pot of water at the boiling point together with baking soda or sweet potatoes. The cooking time of chicory varies from 8 to 15 minutes depending on the hardness of the stems. When the chicory is cooked, drain and squeeze it. 

Chicory stimulates appetite and aids digestion. It has a purifying and detoxifying effect contributing to the proper functioning of the intestine, liver and kidneys. It contains many vitamins and as many mineral salts. Who would have thought that chicory was so good? The roots are in fact widely used in herbal medicine, both in decoctions and infusions. Need more reasons to learn how to cook chicory?

Do not forget that chicory acid is a substitute for caffeine, and the roots - after roasting - can be used to prepare chicory coffee: considered until recently a symbol of poverty (it was drunk during the Second World War in the absence of the "real" one), it is undergoing a rediscovery in hipster clubs and shops. Let's move on to the interesting things. If the culinary art does not belong to you, certainly cooking chicory can be reduced to a simple pan of chicory passed alla romana: a side dish that is prepared quickly and easily, skipping the leaves with garlic, oil and chili. 

Chicory ripassata alla romana is one of the best known and loved side dishes of typical Lazio cuisine. A simple side dish even for those who are beginners in the kitchen, to accompany meats, both red and white, or to be used as a filling for sandwiches and white pizza. This vegetable is not only delicious, especially in a pan with garlic, oil and chili, but also rich in beneficial properties. For example, it is depurative, digestive and draining as well as rich in vitamins and minerals. According to some historical sources, chicory was a vegetable consumed even in ancient times: it seems that Galen of Pergamon, an ancient Greek doctor, considered it the "true friend of the liver" and that Pliny the Elder praised its precious refreshing virtues. Now let's enjoy it passed alla Romana.

INGREDIENTS

1 kg Chicory

2 cloves Garlic

5 tablespoons Extra virgin olive oil

Fine salt to taste

Hot pepper to taste

PREPARATION

First clean the chicory thoroughly. Remove the woody end of the stems and wash it several times in cold water until there is no trace of earth. Bring a pot of salted water to a boil and cook the chicory for about 10 minutes. Drain and let it cool. Heat the oil in a non-stick pan and fry the garlic, whole, crushed with the palm of your hand and chili. When the garlic has released its aroma, remove it and add the well-squeezed vegetables. Let the chicory flavor over high heat for a few minutes so that any residual water is absorbed, season with salt and turn off the heat. Transfer the chicory sautéed alla romana in a serving dish and serve.