in Italy

Fried chicory

updated

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Ingredients for 8 servings:

  • 4 small chicory, green
  • 4 small chicory, red
  • salt and pepper
  • some balsamic vinegar, red and relatively sweet
  • 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Antipasto, quick and easy

Clean the chicory and quarter it lengthwise. You can trim the stalk in the middle, but it’s not necessary for smaller chicories. Fry the quarters in olive oil over low heat until golden brown on all sides, until the chicory is relatively soft. Then place on a platter, sprinkle with salt and pepper, and season with balsamic vinegar, if desired. Drizzle with a little oil. Delicious warm or cold. The 16 (or more) quarters are particularly good on a teppanyaki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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