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
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.
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.
Take a frying pan and add in the oil the cloves of garlic and the chili.
When the garlic cloves are golden, add the boiled and low-cut 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.