I can't believe it is already the last week of October! With fall in full swing I am very excited to introduce the chicory family. Chicories are related to lettuces, but have sturdier leaves and a more assertive flavor famous for their bitter edge. In your bag you will either have Pan di Zucchero or Catalogna. Both are delicious and everyone will get a chance to try each one.
Pan di Zucchero - This Italian variety (name translates to Sugar Loaf) has beautiful green, football shaped heads with white-veined leaves rolled tightly around them. It has a mild taste and can be cooked up a slew of different ways. You can eat the center, blanched leaves raw as they are considerably less bitter or braise/sauté the entire thing. Josh says cut it in half, drizzle with olive oil and pop it in the oven. Yum.
Catalogna - Also know as Puntarelle or Italian Dandelion, this Italian heirloom chicory variety has vivid green leaves and white stems. The flavor is bitter when fresh but softens up when cooked. You can use it raw in salads or gently braise or sauté with olive oil. The stems can be prepared like asparagus.
-Jen
Pan di Zucchero - This Italian variety (name translates to Sugar Loaf) has beautiful green, football shaped heads with white-veined leaves rolled tightly around them. It has a mild taste and can be cooked up a slew of different ways. You can eat the center, blanched leaves raw as they are considerably less bitter or braise/sauté the entire thing. Josh says cut it in half, drizzle with olive oil and pop it in the oven. Yum.
Catalogna - Also know as Puntarelle or Italian Dandelion, this Italian heirloom chicory variety has vivid green leaves and white stems. The flavor is bitter when fresh but softens up when cooked. You can use it raw in salads or gently braise or sauté with olive oil. The stems can be prepared like asparagus.
-Jen
RSS Feed