Chicory of wild pastures
- Low stock, 9 items left
- In arrears, shipping soon
Discover the authentic taste of our chicory in oil, prepared with high-quality ingredients: 80% wild chicory, extra virgin olive oil, chili pepper, garlic, and a pinch of salt. Our wild chicory is harvested from our mountain fields, monitored at every stage of cultivation to ensure the highest quality. Irrigated with pure spring water, the chicory is handpicked and selected to preserve its flavor and nutritional properties.
Ingredients:Chicory 80%, extra virgin olive oil, chilli pepper, garlic, salt.
DICHIARAZIONE NUTRIZIONALE
VALORI MEDI PER 100 G DI PRODOTTO VALORE ENERGETICO Kcal 72 / kJ 302 - PROTEINE 1,5 g - CARBOIDRATI 0,7 g di cui ZUCCHERI 0,7 g - GRASSI 7 g di cui SATURI 3,5 g FIBRA ALIMENTARE 3,8 g - SALE 0,70 g
How to use:
Add chicory in oil as a tasty appetizer, perfect to accompany cheeses, cured meats or crunchy bread. Create irresistible pasta dishes, risottos or salads.
Pasta with chicory in oil and cherry tomatoes
Ingredients:
- 320 g of pasta (preferably short, such as penne or fusilli)
- 200 g of chicory in oil
- 200 g of cherry tomatoes
- 2 cloves of garlic
- Extra virgin olive oil
- Chili pepper (optional)
- salt
- Pepper
- Grated Parmigiano Reggiano (optional)
- Fresh basil
Method:
Preparation of the Ingredients:
Wash and cut the cherry tomatoes in half.
Drain the excess oil from the chicory in oil.
Cooking Pasta:
Bring a pot of salted water to the boil and cook the pasta al dente following the instructions on the package.
Preparation of the seasoning:
In a large skillet, heat some extra virgin olive oil over medium heat.
Add the crushed garlic cloves and, if desired, the chilli. Fry until golden, then remove the garlic.
Add the cherry tomatoes and cook for 5-7 minutes, until soft.
Add the chicory in oil and mix well to blend the flavors. Cook for another 2-3 minutes.
Plate Assembly:
Drain the pasta al dente, reserving a cup of the cooking water.
Add the pasta to the pan with the chicory and cherry tomato seasoning. Mix well, adding a little pasta cooking water if necessary to keep the dish creamy.
Add salt and pepper to taste.
Service:
Serve the pasta hot, garnished with fresh basil leaves and, if desired, a sprinkling of grated Parmigiano Reggiano.
Suggestions:
- For an extra twist, you can add some black olives or capers while cooking the dressing.
- If you prefer, you can replace the parmesan with pecorino for a stronger flavor.
