Chicory of slow pastures

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

Benefits and Nutritional Values ​​of Chicory:

In 100 g of chicory in oil we find:

• Energy: 302 kJ / 72 kcal
• Fat: 7 g of which saturated 3.5 g
• Carbohydrates: 0.7 g
• of which sugars 0.7 g
• Protein: 1.5 g
• Dietary fibre: 3.8 g
• Salt: 0.7 g

Chicory is an extremely versatile and nutritious plant, known for the numerous health benefits it offers. Rich invitaminslike A, C and K, and ofmineralsessentials such as iron, calcium and potassium, chicory is a true concentrate of nutrients. One of the main benefits of chicory is its effectantioxidant, which helps fight free radicals in the body, reducing the risk of developing chronic diseases and slowing the process ofaging.

In addition to this, chicory is particularly beneficial for thedigestionthanks to its content of inulin, a prebiotic fiber that promotes the growth of beneficial bacteria in the intestine, improving overall intestinal health. The propertydiureticsAndpurifyingof chicory help eliminate toxins from the body and reduce water retention, thus contributing to kidney health and purification of the body.

Another important aspect of chicory is its support for liver health. Traditionally, chicory has been used to promotedetoxand improve liver function. Additionally, its anti-inflammatory properties help reduce inflammation in the body, offering relief in chronic inflammatory conditions.

Chicory is also a low-calorie food, which makes it ideal for those following a low-calorie diet without having to give up taste. Thanks to its versatility, chicory can be easily integrated into a variety of dishes, adding flavor and nutritional benefits.

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.

Storage method:The product can be stored at room temperature until opened. Once opened, store in the refrigerator. For better preservation, we recommend adding oil to cover the product and consuming it within 30 days.