Cicoria e Fagioli

Deep green chicory leaves sautéed until tender, mingled with the melting softness of white beans. A pungent olive oil binds the bitterness of the greens with the richness of the legumes.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 540
• Protein: 19 g
• Carbs: 74 g
• Fat: 18 g

Ingredients

• 800 g Green chicory ( washed and trimmed )
• 400 g White bean ( cooked and drained )
• 3 piece Garlic ( cloves crushed )
• 4 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper ( dried and crumbled )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Country bread ( toasted slices )

Instructions

1. Blanch the chicory

   Plunge the chicory leaves into a large pot of boiling salted water. Cook until the stems are tender when pierced with a knife. Drain thoroughly, pressing down to remove excess water.

2. Infuse the oil

   In a sauté pan, heat the olive oil with the crushed garlic and chili. When the garlic begins to turn golden and its aroma fills the kitchen, remove the pieces to keep only the fragrant oil.

3. Sauté everything

   Add the blanched chicory and white beans to the pan. Sauté over high heat so the flavors meld. The beans should start to break down slightly to create a creamy bind.

4. Plate the dish

   Serve warm in bowls with a slice of toasted country bread. Drizzle with a final thread of raw olive oil.

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Chef's tips

• The garlic must stay golden; if it browns, it becomes acrid and masks the chicory flavor.
• If the mixture is too dry at the end, add a ladle of the bean cooking water to bind everything together.

Storage

Keep for 48 hours in the refrigerator. The dish is often better the next day once the flavors have infused.