A close relative to endive found in the US, chicory is a salad leaf best eaten raw in salads. It has a slightly bitter taste and can be baked or pan-fried. Certain varieties are roasted then ground for use either as a coffee substitute or mixed with coffee to give it body.
A delicious bream carpaccio seasoned with citrus, coriander and chicory.
Pan-fried lamb steak served with creamy polenta, caramelised endive and cherry tomatoes roasted in balsamic vinegar.
Grilled chicken breast served with Marsala wine sauce and braised chicory.
A tender grilled pork chop served with glazed chicory and a home made sauce a la moutarde.
Roasted guinea fowl breast with balsamic glazed chicory, walnuts and bacon.
A succulent guinea fowl breast wrapped in pancetta and served with caramelised red chicory leaves and rosemary roasted new potatoes.
Pan fried foie gras with a pear and chicory salad and an orange and cinnamon dressing.
White risotto served with pan fried cepes, braised red chicory, gremolata and truffles
A simple sponge cake flavoured with chicory and chopped walnuts topped with coffee flavoured icing.