Wine chicory
4 servings
20 minutes
Wine chicory is a true embodiment of simplicity and elegance in Italian cuisine. Its history is rooted in the gastronomic traditions of northern Italy, where chicory is widely used in cooking. In this recipe, it transforms into a refined dish through the combination of caramelized sugar, the tartness of red wine, and the slight bitterness of the chicory itself. During frying, the leaves acquire a crispy crust, while the wine adds depth to the flavor, making it an ideal complement to meat or a standalone delicacy. Wine chicory reveals its flavor beautifully both warm and chilled, and its spicy and sweet-bitter notes make it a delightful find for culinary experimenters.
1
Cut the chicory lengthwise into 4 parts.
2
Heat vegetable oil (non-aromatic!) in the pan - 1 tablespoon for each portion that fits in the pan, as chicory hardly absorbs oil.
- Vegetable oil: 2 tablespoons
3
Place the sliced chicory and fry only one side. Once it is nicely browned, flip it to the other side; sprinkle with sugar, season with salt and freshly ground pepper, and pour in wine (enough for the next portion of chicory as well). Stir gently by tossing the pan sharply.
- White chicory (Belgian endive): 6 pieces
- Sugar: 1 tablespoon
- Salt: to taste
- Red wine: 200 ml
4
Finish cooking the chicory and place it on a plate.
