Catalogna chicory
Catalogna chicory are from Puglia, Italy and are eaten as both fresh and cooked greens. When they’re raw they are nice and crunchy, a little sweet and a little bitter.
Nov 2022
The vibrant and bitter catalogna chicory is back this week. In my family some members love it, and my dad finds it…super challenging.
I really like chicory bitterness with balsamic vinegar, salt & EVOO. Boiling the chicory really minimises the bitterness. In Italy its a traditional and very common practice to boil green chicories and other wild greens for half an hour, before further cooking. I thought the recipe below looked super tasty and simple and rich, I’m going to make it this week for us.
29 September 2021
This week we welcome Catalogna chicory into the box. These greens are sometimes called dandelion greens, although they aren’t common dandelion. Rather, Catalogna chicory is very closely related to Puntarelle.
The Catalogna chicory that we currently grow at Broom and Brine Farm have been selected to have wide green leaves that run far down its white ribs. Other landraces may have wider ribs, thinner ribs, more variegated leaves, and some even have pink ribs.
Fave e cicoria
Fave e cicoria, or Fava beans with chicories, is a very traditional peasant dish from Puglia. It is very tasty, creamy and salty. It really lets the Catalogna chicory shine.
You’ll need: 1 bunch of Catalogna chicory; Dried Fava beans ~ we buy ours from Eumarrah or Unpacked; Potatoes; Bay leaves; Salt; EVOO.
Check out the recipe here.
Insalata di campo primavera
Insalata di campo primavera or Spring Salad is fresh way to enjoy Catalogna chicory raw. Vinegar, salt and pepper plus fresh greens with bread ~ prima sunny picnic vibes. If there’s any erba stella left in your fridge from last week ~ this recipe for the Spring Salad by the late Antonio Carluccio, could be a real nice way of enjoy it with the Catalogna chicory.
