| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 8 |
|
Heads chicory; (1 kg). |
| 2 |
tb |
Groundnut oil. |
| 1 |
|
Onion |
|
|
The juice of 1/2 lemon. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Remove any withered leaves from the chicory. Wash but do not cut.
Peel and finely chop the onion.
2 Heat the oil in a frying pan, and fry the chicory on all sides.
When it is golden all over, add the chopped onion and the lemon
juice. Season.
3 Cover the pan and simmer for 50 minutes, turning the chicory
occasionally.
Campanile tip:
Add a sugar cube to remove the bitter taste of the chicory.
In Belgium, chicory is called "chicon" or "witloof" (Flemish for
"white leaf"). In October 1879, it appeared for the first time in Les
Halles, the Paris produce market, sent by a market gardener from a
Brussels suburb.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forgiveness is not automatic”