Sautéed Chicory with Raisins and Pine Nuts — Cicoria all'Agrodolce Pugliese
Pugliese wild chicory greens blanched then sautéed in olive oil with garlic, anchovy, golden raisins, and pine nuts, finished with red wine vinegar for the bittersweet southern Italian balance served warm with crusty bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim tough stems from 560g chicory greens. Soak 40g golden raisins in 4 tbsp warm water 5 minutes, drain. Lightly toast 30g pine nuts. Slice 8 garlic cloves. Finely chop 6 anchovy fillets. Slice and lightly toast 120g bread.
Boil
Bring a large pot of water to vigorous boil with 1 tsp salt. Drop chicory in, blanch 4–5 minutes until tender. Drain immediately and squeeze gently to remove excess water. Roughly chop into 4cm pieces.
Saute
Heat 1/2 cup olive oil in a wide pan over medium heat 1 minute. Add garlic, cook 60 seconds until pale gold. Add anchovies, cook 90 seconds pressing with a spoon until melted into oil.
Build
Add drained raisins and toasted pine nuts, cook 60 seconds to warm through. Add chopped chicory, toss to coat in oil, cook 4–5 minutes tossing occasionally until glossy and flavourful.
Finish
Add 2 tbsp red wine vinegar, 0.5 tsp salt, and 0.5 tsp black pepper. Toss vigorously 30 seconds until vinegar sizzles and concentrates into a glossy agrodolce coating.
Plate
Transfer to warm wide bowls, drizzle with 2 tsp grassy olive oil, and serve with toasted bread alongside for soaking the bittersweet juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.