For me chicory is a vegetable quite difficult to cook with. But here we have a lovely side-dish for white meat, fish, sea-food or solo.
http://www.wineberserkers.com/content/?p=1321
Save water, drink wine
Martin
Nice! I think I am going to steal it albeit with a pre-roast of the endive heads wrapped in bacon and roasted first. (That is how we often cook them.)
In the same vein, we will grill chicory (radicchio) and slice it up. Place on a pizza with fresh pecorino and finish after cooking with a drizzle of intense balsamic. That combo is one of my wife’s favorite foods.
A.
To grill radicchio is quite common and I like it too. I also mix with tomato sauce&bacon for pasta.
I also make chicory with bacon and cheese from time to time, but that´s all regarding chicory. OK, raw chicory for a salad, but that´s not what I like.
Terminology gets confusing here. If you have NOLA roots, chicory is a root that goes into (or was a substitute for ) coffee!
It is also a flowering weed. Albeit a pretty one.
Belgian Endive is the term in the US for what you put in your tarte.
Frisee is the curly/frizzy leafed salad green. I don’t like it either.
All the same species, iirc.
A.
Radicchio is usually purple and either a tight head or a Romaine-life bunch (Treviso radicchio.)
I changed it! DANKE