Antonio Carluccio

Cicoria in Brodo

Wild Dandelion Broth

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Antonio Carluccio – The Collection
Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

  • About

“This dish was once an essential part of wedding celebrations in Basilicata. The ‘ritual’ menu was pasta flavoured with lamb ragù, various boiled meats served with cicoria (dandelion), and the actual lamb from the ragù. The tradition still continues in rural places.”

Ingredients

  • 600 g wild dandelion leaves
  • salt and pepper
  • 100 g Parma ham, diced</

Method

Wash the dandelion leaves, then boil in salted water for 15 minutes to take away the bitterness and to tenderise them a little. Drain well. Add the diced ham, pecorino and dandelion to the hot stock and cook gently for another 15 minutes. Season to taste with salt and pepper. Eat with good country bread or as an accompaniment to other dishes.