5, March, 2024

Pan fried chicory

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Pan fried chicory

Pan fried chicory  is a traditional Latium dish, an easy and quick recipe in the preparation, it is usually used as a side dish accompanying a second of meat or fish or chopping of cheeses.

The fresh  chicory can be used to fill salted cakes and buns.

With its bitter taste it goes well with a nice plate of sausages and baked potatoes.

The  pan fried chicory  is really good and lends itself very well with lots of dishes.


How to prepare the pan fried chicory

Ingredients for 4 people:

4 bouquets of chicory

Extra virgin olive oil 4-5 spoons

Chili Peppers

2 cloves of garlic





Take the chicory, remove the most ruined or old leaves and cut with a knife the lower and harder part.

Wash and rinse the chicory several times, finally fill the sink with cold water, immerse the chicory, add 2 tablespoons of bicarbonate and soak for 10 minutes.

Wash the Chicory

After this time rinse the chicory again for several times with water.

Put a pot on the stove with water and coarse salt, when the water boils ,dip into the clean chicory and boil it for 15-20 minutes.

After this time, cut the chicory and put it aside.

Unglue the Chicory

Take a frying pan and add in the oil the cloves of garlic and the chili.

fru the garlic, oil and chili

When the garlic cloves are golden, add the boiled and low-cut chicory.

Browning Garlic

Review the Chicory

Cook the chicory in a pan for 10 minutes, turning from time to time.

When the cooking is finished, remove the garlic cloves and adjust the salt.


Serve the pan fried chicory warm .


Consume the chicory within 3-4 days from when you buy it to preserve its freshness.

Store the chicory for 2-3 days in the refrigerator.

The chicory can be frozen washed and cleaned, boiled in boiling salted water for 2-3 minutes.

Put it in the appropriate food bags and keep it for at most 12 months.



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