Wild pasture chicory

In extra virgin olive oil

Without preservatives and chemical colorants

Long-lasting product

 
Price: €7,00 EUR List price:

    Discover the true flavour of our wild chicory in oil, made with high-quality ingredients: 80% wild chicory, extra virgin olive oil, chili pepper, garlic, and a pinch of salt. Our wild chicory is gathered from our mountain fields, overseen at every stage of cultivation to ensure the highest quality. Watered with pure spring water, the chicory is handpicked and sorted to preserve its taste and nourishing qualities.

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    Wild pasture chicory
    From €7,00 EUR

    Information Wild pasture chicory

    Ingredients: Chicory 80%, extra virgin olive oil, chili pepper, garlic, salt. 

    How to use:

    Add the cicoria sottolio as a tasty appetizer, perfect to accompany cheeses, cold cuts, or crusty bread. Create irresistible pasta dishes, risottos, or salads.

    Pasta with Cicoria Sottolio and Cherry Tomatoes

    Ingredients:

    • 320 g of pasta (preferably short, like penne or fusilli)
    • 200 g of cicoria sottolio
    • 200 g of cherry tomatoes
    • 2 cloves of garlic
    • Extra virgin olive oil
    • Chili pepper (optional)
    • Salt
    • Pepper
    • Grated Parmigiano Reggiano (optional)
    • Fresh basil

    Instructions:

    Preparation of Ingredients:
    Wash and halve the cherry tomatoes.
    Drain the cicoria sottolio from excess oil.

    Cooking the Pasta:
    Bring a pot of salted water to a boil and cook the pasta al dente following the package instructions.

    Preparation of the Sauce:
    In a large pan, heat some extra virgin olive oil over medium heat.
    Add the crushed garlic cloves and, if desired, the chili pepper. Sauté until golden, then remove the garlic.
    Add the cherry tomatoes and cook for 5-7 minutes until softened.
    Add the cicoria sottolio and mix well to combine the flavors. Cook for another 2-3 minutes.

    Plating the Dish:

    Drain the pasta al dente, reserving a cup of cooking water.

    Add the pasta to the pan with the cicoria and cherry tomato sauce. Mix well, adding some pasta cooking water if needed to keep the dish creamy.
    Adjust salt and pepper to taste.

    Serving:
    Serve the pasta hot, garnished with fresh basil leaves and, if desired, a sprinkle of grated Parmigiano Reggiano.

    Tips:

    • For an extra touch, you can add black olives or capers during the sauce cooking.
    • If you prefer, you can substitute Parmigiano with pecorino for a stronger flavor.

    Storage method: The product can be stored at room temperature until opened. Once opened, keep refrigerated. For best preservation, it is recommended to add oil to cover the product and consume it within 30 days.