in Italy

Fried chicory with balsamic vinegar

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Ingredients for 4 servings:

  • 4 small chicory
  • 1 cl balsamic vinegar
  • 1 pinch of salt
  • 1 tsp vegetable stock powder
  • 10 ml water
  • 10 ml olive oil

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

quick, easy and super tasty

First, remove any dirt and other debris from the chicory with cold water, if necessary. Then, quarter each head. Heat a little olive oil in a pan (don’t burn it; perhaps reduce the heat to 3/4) and lightly fry the chicory on each side. Now add the granulated stock and deglaze with the balsamic vinegar and water. Add the salt while the water is evaporating. This draws out the bitterness from the vegetables. When the chicory is nicely browned on all sides, sprinkle it with parsley and serve on a platter. I guarantee your guests’ eyes will pop out at the first bite.

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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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