Chicory stewed with tomatoes and garlic
4 servings
30 minutes
This recipe is an exquisite combination of Catalan chicory, tomatoes, and garlic that creates a rich and aromatic flavor. Catalan chicory, known for its slight bitterness, becomes tender when braised, while tomatoes add juiciness and sweet notes. Garlic enhances the aroma and brings a hint of spiciness. The finishing touches—capers and anchovies—add Mediterranean depth to the dish, while olive oil and lemon juice refresh the taste. This dish originates from European cuisine and is especially popular in the Mediterranean region where simple yet expressive ingredient combinations are appreciated. It is perfect as a standalone dish or as a side to fish and meat, filling the meal with rich flavor and nutritional value.
1
Wash the chicory, chop it, and place it in a thick-bottomed pan for stewing. Put it on the heat, add hot water to cover all the stems, and stew for about 15 minutes until the stems soften but do not overcook.
- Catalogna chicory (puntarelle): 500 g
- Tomatoes: 200 g
- Olive oil: 10 ml
2
The water should almost evaporate, but if too much is left, remove the excess water with a ladle so that no more than 0.5 cm remains.
- Olive oil: 10 ml
3
Wash the tomatoes, chop them, and add to the chicory. Cover with a lid and simmer for 5 minutes.
- Tomatoes: 200 g
4
Peel the garlic, chop it, add it to the pan, cover with a lid, and turn off the heat. Let it sit for 2-3 minutes.
- Garlic: 4 cloves
5
Before serving on a plate, place chicory, capers, and anchovies, drizzle with olive oil and lemon juice if desired.
- Capers: 30 g
- Salted anchovies in oil: 50 g
- Olive oil: 10 ml
- Lemon: 1 piece
