Chicory has a typical, unmistakeable flavour.
There are many varieties of chicory, with different shapes, colours and flavours, but the most famous of all is “Roman” cicorietta (puntarelle), pan-tossed with garlic, oil and chilli pepper.
The properties of chicory are not well known. And yet there are many, including digestive, antioxidant, anti-tumour and anti-inflammatory properties.
A number of recipes use chicory, in salads, pan-tossed or added to soups and legumes. Why not try chicory as a filling for savoury pies.
