mezzomediWild chicory
Chicory with a frank bitterness, mellowed by boiling then lifted with oil, garlic and lemon.
Wild form of chicory (Cichorium intybus), gathered as rosettes from autumn to spring; Roman puntarelle are the shoots of a cultivated chicory of the same species. Marked bitterness, firm leaves that soften with cooking. In Puglia it goes with fava purée; in Greece it makes horta; in Rome it is sautéed with garlic and chilli.
Best pairings
Dried fava Classic94%Puglia's fave e cicoria ('ncapriata): the mild fava purée answers the bitterness of the chicory.
Extra virgin olive oil Classic91%Fave e cicoria and horta: a drizzle of raw extra virgin oil rounds out and binds the bitterness.
Garlic Classic89%Roman cicoria ripassata: boiled chicory is tossed again in the pan with golden garlic.
Anchovy Classic89%Puntarelle alla romana: the anchovy-garlic-vinegar dressing coats the crisp, bitter shoots.
Lemon Classic87%Greek horta: squeezed lemon brightens boiled chicory and lightens its bitterness.
Chili pepper Classic86%The peperoncino in cicoria ripassata wakes up the bitter leaf with a dry heat.
Onion Classic82%Hindbeh bi zeit (Lebanon): the sautéed chicory is topped with crisp caramelised onions.
Wine vinegar Classic82%The vinegar in the puntarelle dressing underlines their crisp freshness.
Bread Classic80%Puglia: fried or stale bread accompanies fave e cicoria to mop up purée and oil.
Sausage Classic80%Rome: grilled sausages and cicoria ripassata, the bitterness cuts the pork fat.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
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Substitutes
FAQ
What goes well with wild chicory?
Wild chicory pairs well with dried fava, extra virgin olive oil, garlic, anchovy and lemon. Puglia's fave e cicoria ('ncapriata): the mild fava purée answers the bitterness of the chicory.
When is wild chicory in season?
Best season: spring, autumn, winter.
What can I substitute for wild chicory?
If you don't have it, try: dandelion greens, escarole, broccoli rabe, radicchio.