Sipo, the season of Green Cicorino has started
Green radicchio is a chicory that does not produce a central heart but continues to produce new leaves after each cut. For this niche vegetable there are no varieties selected for harvesting, but varieties of radicchio of different types are sown. The cultivation of radicchio can be carried out all year round, using greenhouses in the coldest periods. The sowings are carried out throughout the year, as well as the harvests that take place by cutting the leaves that have reached the right degree of development, tender and tasty. The SIPO commercial proposal with the Verdure di Romagna line is offered in an ecological tray in 150 g pressed cardboard. and protected by a NO PVC stretch film.
CURIOSITY AND TRADITION
It is a type of radicchio that can be used to enrich your salad to give a touch of bitterness. In general, this vegetable is composed of more than 90% of water, rich in minerals and vitamins. It has a digestive and purifying action thanks to its high fiber and water content. However, it is above all the bitter substances (which give it its flavor) that give the radicchio these capabilities. In fact, they stimulate the production of bile which helps digest fats. Recommended for those suffering from diabetes, this is because the fibers contained in it retain sugars. Basically it is useful for losing weight, because it gives a sense of satiety. It is a vegetable that is not recommended for those with gallstones and gastroduodenal ulcer problems. It can also have stimulating effects on the uterus and should therefore be consumed only after medical advice during pregnancy.
Fresh Green Cicorino sautéed pan-fried
Pan-fried chicory is a quick and easy side dish, perfect to accompany meat and fish. You can also prepare it in advance and reheat it when you need it.
Ingredients for 4 people)
800 g of chicory Verdure di Romagna SIPO
2 cloves of garlic
5 tablespoons of extra virgin olive oil
hot pepper to taste (optional)
Salt to taste.
First clean the chicory well: remove the roots (if present) and wash it very carefully to remove any residue of earth. Bring plenty of lightly salted water to a boil and blanch the chicory for 5 minutes, then drain and let it cool. Eliminate excess water.
Finely chop the garlic and onion and brown them in a pan with the oil for a few minutes. Add the chicory and sauté for 5-6 minutes. Add the chopped hot pepper and season with salt. Cook for another two minutes and serve.
You can also add a couple of anchovy fillets in oil to the sauté if you like an even tastier taste.
Try to combine the chicorino sautéed in a pan with some flakes of pecorino romano DOP!
Source:Stagioni nel Piatto