Settembre 2013

Made in Italy - The chicory cut flush -TAGLIAPUNTARELLE Chicory are part of the chicory family: they are the youngest sprouts of Catalonia. Represent a classic in Roman cuisine and the poet Gioacchino Belli already in 1831 the mentioned in a sonnet. The main features are undoubtedly the typical bitter flavor and crunchy texture. Rich in vitamins and minerals, the body bring significant benefits and represent a fresh and tasty side dish. Recipe: INGREDIENTS: - 600 grams of chicory, chicory - 6 anchovies or anchovies in oil - 1Aglio - 6 tablespoons of extra virgin olive oil - 4cucchiai table of apple cider vinegar Eliminate the bone of the anchovies and rinse to remove excess salt. Eliminate the final part and the outer leaves of the head of the vegetables. Wash chicory and with the help of TAGLIAPUNTARELLE cut it as thin strips. Rinse under running water and place them in a bowl with water and ice to make them curl. Meanwhile, prepare the sauce. If you have a mortar fill the anchovies, garlic peeled and cut it with a pestle to a pulp, add oil and vinegar until you have a smooth sauce. Alternatively, you can prepare it with a mixer. To avoid digestion problems for those who do not like garlic, pureed anchovy oil and vinegar. Cut the garlic into 3 parts and leave it immersed in the sauce for an hour. Delete it, seasoned with chicory sauce. Dimensions: 10 x 10 cm.