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Chicory with Garlic Sauce
- Active Time 15m
- Total Time 15m
This typical Neapolitan dish was mentioned by the eighteenth-century cookery writer Vincenzo Corrado in his book Il Cuoco Galante (The Gallant Cook). It represents an excellent way of cooking chicory (curly endives), because it tones down the slightly bitter taste. This type of chicory, known as asparagus chicory, is particularly suitable for eating cooked. It grows plentifully in kitchen gardens, sprouting again within a few days of being cut.
- 1 head chicory, about 2 pounds
- 1 handful fresh basil
- 1/4 teaspoon paprika
- 1/3 cup vinegar
- 3 garlic cloves, chopped
- Salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
Wash the chicory and cut it into small pieces, discarding any wilted or bruised leaves. Cook in plenty of boiling salted water for 5 minutes. Drain.
Transfer the chicory to a plate. Cover with small basil leaves and sprinkle with paprika. Keep warm.
In a small saucepan, slowly bring the vinegar, garlic and a little salt and pepper to a boil. Boil gently until the liquid is reduced by a 1/4. Pour over the chicory. Add the oil and mix thoroughly before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
173 calories; 14g total fat; 0mg cholesterol; 6mg sodium; 11g carbohydrates; 7g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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