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Chicory with Garlic Sauce

Source: Heritage of Italian Cooking
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
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 lbs
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
Chicory with Garlic Sauce Recipe at
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, bring the vinegar, garlic and a little salt and pepper slowly 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 173
Sodium: 6mg
Fiber: 7g
Carbohydrates, Total: 11g
Protein: 2g
% Cal. from Fat: 73%
Fat. Total: 14g
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