With wild chicory in oil we celebrate the age-old traditions of the people who live in the Pollino Park area. In these places in spring it is easy to meet people "armed" with hoes and knives intent on harvesting this vegetable. With wild chicory, extraordinary dishes are created, recipes linked to peasant culture. Chicories in oil are a real economic resource, they are preserved in glass jars to be consumed in the summer. They are harvested, cleaned with a knife from the yellowed outer leaves, washed thoroughly and blanched in wine vinegar, drained, left to dry overnight, after which they are seasoned with a good extra virgin olive oil and the aromas are added: garlic , mint, cracked black pepper, chilli flakes and salt.
Fresh wild chicory, wine vinegar, salt, extra virgin olive oil, cracked black pepper, chilli flakes, garlic and mint. 200g
Agrichef Barbieri recommends:
The best way to use this preserve is with excellent traditional appetizers or served as a side dish.