Chicory Week Recipes
Chioggia Radicchio
Captivated by all of the textures and colors of chicories? Feel powerless against the pull to leave market with your arms filled to the brim with all those bitter leaves? Not sure what to do with all the chicories you are going to buy this week? We got you! Here’s some great recipes from our Snail of Approval rockstars at Trencher’s Farmhouse that they featured this Monday at the City Market Chicory Class. Also, SFVT pal Mara Welton shares her favorite escarole salad - don’t be scared to load up on chicories and bring your creations to our Chicory Potluck this Sunday!
Toasted Fregula in Salsa di Noci with Roasted Chicories & Sausage
By: Jenny Vascotto, Trencher's Farmhouse
Serves 2
Ingredienti:
1 cup of fresh fregula
1 head of radicchio
1 link of sweet fennel style sausage
2 cloves of garlic
¼ c Cream
⅓ c Walnuts
½ c, about 4 oz, Blue Cheese
2 tbsp Balsamic Glaze or sweeter, aged Balsamic Vinegar
1 whole, Nutmeg
2 tbsp Chives
1 tbsp Balsamic Vinegar
Kosher Salt, to taste
Da Preparare:
Preheat the oven to 325*F. Spread the fresh fregula in a single layer on a sheet tray. Toast the fregula, stirring occasionally until golden brown, about 6-8 minutes.
Toast the walnuts until golden brown, about 5-6 minutes. Set aside to cool.
Prepare the ingredients. Finely dice the garlic, crumble the blue cheese, slice the chives, and chop the radicchio into ½ in strips. Remove the sausage from the casing. Finely chop the walnuts.
Bring a large pot of water to a boil, season with salt. Cook the fregula until al dente, about 3-4 minutes. Drain and set aside, reserving 1 cup of pasta water.
In a large saute pan over medium heat, add 1 tbsp of EVOO and saute the sausage into small pieces until golden brown. Remove the sausage from the pan.
Sear the radicchio until golden brown with a pinch of salt. Once golden, add the minced garlic and return the sausage to the pan. Add 2 tbsp of balsamic glaze and ¼ cup of cream. Turn the heat to medium.
Crumble the blue cheese, add the chopped walnuts, add cooked fregula and pasta water into the pan. Bring to a simmer until the sauce thickens and coats the pasta.
Season with salt, balsamic vinegar, grated nutmeg, and chopped chives.
Buon Appetito
You can make with fregola or pasta!
Escarole Gorgonzola Salad
Serves 2 as a main, 4 as a side
By: Mara Welton, Slow Food USA Director of Programs
2 T. balsamic vinegar
2 tsp. fresh thyme, chopped
1 tsp. kosher salt
1 tsp. freshly ground black pepper
8 oz. gorgonzola cheese, crumbled
4 T. olive oil
1 large head escarole, washed and torn
1 red onion, peeled and sliced into thin half rings
½ c. chopped toasted nuts of your choice (walnuts, pecans, pine nuts, etc.), optional
In a small bowl, mix together the balsamic vinegar, thyme, salt, pepper and gorgonzola cheese.
Slowly whisk in the olive oil until well blended and thickened; adjust seasoning to your taste.
Tear the escarole using your hands into large bite-sized pieces. Add to a large bowl and toss with the dressing until all leaves are coated. Dress 10-15 minutes before serving, as the rest time softens the leaves a bit. Add onion and optional nuts to serve.
Escarole White Bean Soup
Serves 4 as main
3 T. olive oil
4 cloves garlic, chopped roughly
2 large heads escarole, washed and chopped (can stay wet)
1 tsp. kosher salt
1-ounce piece of parmesan with rind or other similarly hard cheese
1 can or 2 cups cooked white beans, preferably cannellini
4 c. low-sodium chicken broth or water
½ tsp. reshly ground black pepper
To a large heavy-bottomed stock pot add olive oil and garlic. Stir until fragrant. Remove garlic with a slotted spoon and set aside.
Add escarole and salt to pot. It is fine to add escarole wet as it will help it to cook down. Stir frequently until escarole is completely wilted. Add more olive oil if needed.
Return garlic to pot, add cooked beans, cheese, and chicken broth or water. Bring to the boil and reduce heat to simmer.
Cook until broth is no longer clear. Add black pepper and more salt to taste if needed.
Enjoy with crusty bread and butter