Cicoria in Umido

Name: Cicoria in Umido (Braised Chicory)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 ml (½ pint) chicken stock, or a bouillon cube; 300 ml (½ pint) chicken stock, or a bouillon cube; Sea salt; 2 small tomatoes, sliced; 1 tablespoon small capers, drained; 2 garlic cloves, coarsely sliced; 4 tablespoons extra virgin olive oil; 750 g (1¾ lb) Belgian chicory

Braised Chicory

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

We usually make this dish using an Italian chicory called puntarelle. Belgian chicory is available everywhere and is also ideal for this recipe as it offers a certain interesting bitterness. Radicchio is another possibility.

Ingredients

750 g (1¾ lb) Belgian chicory
4 tablespoons extra virgin olive oil

Europe
Italy
Side dish
Gluten-free
Mediterranean

Method

Cut the chicory in half lengthwise and remove and discard the tough central core, which may be bitter. Blanch in plenty of salted boiling water for 2 minutes. Drain well and place in a flameproof casserole. Sprinkle over the olive oil, garlic, capers, tomatoes and salt. Pour over the stock, cover with a lid and braise over a gentle heat for about 30 minutes, until tender.