I’ve had a few chicory recipes that I’ve been wanting to try but I’d never been able to source the chicory. I started a subscription to Oddbox which delivers vegetables to your door that were otherwise unwanted and one week there was an add on for chicory. I fancied trying this recipe from Antonio Carluccio’s ‘The Collection’.
- 6 tbsp olive oil
- 1/4 tsp chilli flakes
- 1 tbsp capers
- 2 cloves garlic
- 6 chicories
- 1 stock cube
- 400g polenta (block)
- salt and pepper
1.) Peel and finely chop the garlic. Heat up 1 tbsp oil in a saucepan and fry the garlic, chilli flakes and capers for 3 minutes.
2.) Add the chicory, 300ml water and the stock cube.
3.) Cover the pan and cook for 20 minutes.
4.) In the meantime, slice up the polenta and then in a frying pan, heat the rest of the oil and add the slices of polenta. Fry the slices until golden brown then flip over and do the other side.
5.) Serve the chicory with slices of the polenta.