Rustic Chicory al Ajillo and con Tomate
- 🌿 500g-1kg Wild Chicory freshly harvested
- 💧 Water sufficient quantity for two rounds of boiling and rinsing
- 🧄 10-15 Garlic Cloves thinly sliced
- 🫒 50-100ml Olive Oil for frying garlic and drizzling
- 🧂 Salt a pinch
- 🥄 5-10ml Regular Vinegar for "al Ajillo"
- 🍇 5-10ml Balsamic Vinegar for "con Tomate"
- 🍅 200-300g Crushed Tomatoes canned
A rustic Spanish/Mediterranean dish featuring wild chicory prepared in two ways: with garlic and with crushed tomatoes. It's a perfect healthy side dish or appetizer!
Experience a taste of rustic Mediterranean cuisine with this Wild Chicory Delight, a tribute to traditional Spanish methods of preparing foraged greens. By boiling tender chicory leaves twice, we tame their natural bitterness, allowing them to shine in two delectable presentations. Whether you prefer the aromatic punch of fried garlic or the refreshing zest of crushed tomatoes and Modena vinegar, these chicory variations are sure to delight.
Ingredients
🌿 2 kg Wild Chicory (Achicoria Silvestre) freshly foraged
🧄 1–2 heads Garlic sliced
🫒 100 ml Olive Oil
🧂 5 g Salt
🍅 200 g Crushed Tomatoes canned
🍇 20 ml Generic Wine Vinegar
🍷 20 ml Modena Vinegar (Vinagre de Módena)
💧 Water enough to submerge chicory
Instructions
1- Chicory Harvesting:
Harvest young and tender wild chicory plants in an ecological field using a cutter knife.
Cut above the root to allow regrowth.
2- Preparation:
Bring chicory home and on a red cutting board, remove damaged leaves and trim stems.
Retain only the tender green parts.
3- First Boil:
Place chicory in a large pressure cooker filled with water.
Cook under pressure for 3 minutes.
Release pressure under cold running water and discard the bitter cooking water.
4- Second Boil:
Refill the cooker with fresh water, cover chicory, and repeat the 3-minute pressure cooking process.
Release pressure and allow chicory to cool.
5- Optional Soaking:
- For those preferring mild flavors, soak chicory in cold water for 12 hours, periodically changing water.
6- Chicory Portioning:
- Gently squeeze excess water from chicory, form into balls, wrap in plastic, and freeze for convenient use.
7- Chicory with Fried Garlic:
Fry sliced garlic in olive oil until golden brown in a non-stick frying pan.
Arrange boiled chicory on a serving plate, drizzle hot garlic oil, and season with salt and wine vinegar.
8- Chicory with Crushed Tomato:
Top chicory on a serving plate with crushed tomatoes.
Drizzle olive oil, season with salt, and add a splash of Modena vinegar.
Prep Time: 20-30 minutes
Cook Time: 6 minutes
Total Time: 26-36 minutes
Servings: 4-6
Equipment: Cutter Knife, Plastic Bag, Red Cutting Board, Kitchen Knife, Large Pressure Cooker, Ceramic Hob/Stovetop, Slotted Spoon, Glass Bowls, Frying Pan, Plates, Wooden Spoon, Plastic Wrap
Cooking Tips:
Double boiling is essential to reduce bitterness.
You may choose to skip the optional soaking if you enjoy a slight tangy bitterness.
#chicory #spanishcuisine #mediterranean #wildgreens #traditionaltasty
Cocina del Arraigan: https://www.youtube.com/@cocinaalaantigua5146
Rustic Chicory al Ajillo and con Tomate
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