Chicory braised and then jarred in sunflower oil. A side vegetable ready to serve, hot or cold.
A vegetable preserve from Campania. The chicory leaves are braised, then jarred under sunflower oil.
The chicory keeps its clean bitterness, softened by cooking. The leaf is supple and still has some bite.
Drained and warmed in a pan with a little garlic, it is served as a contorno with grilled meats. It also goes on a warm bruschetta, accompanies a broad bean purée (fave e cicoria) or tops a white pizza.
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Chicory braised and then jarred in sunflower oil. A side vegetable ready to serve, hot or cold.
