Ideas and recipes with Cicorino Grumolo

This week SIPOil Cicorino Grumolo makes its entry among the vegetables. Let's try to get to know him together!

The chicory, as the name implies, is a plant that belongs to the large chicory family. It comes in small bunches, with a single root from which they branch off, in pink, round and fleshy leaves that can be green or red depending on the quality. The taste is particular, tending towards amaragnolo, slightly pungent.

This characteristic is given by the presence of inibin, which gives it beneficial characteristics for the liver. Moreover, like all chicory, chicory has digestive, diuretic and detoxifying properties.

Chicory is mainly eaten fresh, in salads. To prepare it, simply remove the root and pass it in running water to rinse it. The leaves can then be cut as desired, depending on the desired size.
Its slightly bitter taste goes very well with the flavor of hard-boiled egg, or the chicorino is excellent when mixed with other vegetables, such as carrots or onion.


Cicorino Grumoli Flavors of My Garden 1 pack 200 gr
Barley 100 gr
Spring onions 1
Dried tomatoes 50 gr
Avocado 1
Artichokes 2
Lemon 1
EVO oil 5o ml
Salt to taste.
Black pepper to taste

Cook the barley in salted water for about 25 minutes
While the barley is cooking, cut the Cicorino Grumolo, the dried tomatoes in oil, slice the spring onions, clean and slice the artichokes, finally cut the avocado into cubes and sprinkle immediately with lemon, extra virgin olive oil, salt and bottom. add the barley. Stir thoroughly and serve with ground black pepper.


Cicorino Grumolo 1 package Sapori del Mio Orto
Pporro 1
Flour “00” 250 gr
Yeast 3 tsp
Sparkling water 250 ml
Salt to taste
Fry oil

In a container mix flour, yeast, water and a pinch of salt, a whisk; then let it rest for about 10 minutes.
Finely slice the leek and sauté it for a few minutes in a pan with a little oil. Wash the Grumolo Cicorino and cut it coarsely, add the leek and the chicory to the batter and mix everything, adjusting with salt. Fry at 180 ° in pre-heated oil, the time needed to brown the pancakes.


Whole macaroni 320 gr
Cicorino Grumolo1 package Sapori del Mio Orto
Tomatoes SiPomodoro 1 pack
Chili pepper
2 cloves garlic
Grated Parmesan 50 gr
EVO oil 50 ml
Salt to taste


Clean and wash the chicory, boil it in boiling water for 5 minutes, drain it, squeeze it well. Keep the cooking water aside. In a pan, season the garlic cloves and chilli in two tablespoons of oil, add the chopped chicory and cook for three minutes over high heat, stirring. Blend the SiPomodoro tomatoes, add them to the chicory, add salt and cook for 15 minutes. Bring the cooking water of the chicory to the boil again and add more if necessary to cook the pasta, add salt and boil the macaroni. Drain and season with the sauce after removing the garlic and chilli pepper, sprinkle with chopped basil and grated Parmesan.

Cicorino and orange salad with mustard

Cicorino Grumolo1 package Sapori del Mio Orto
Oranges 2
Rapanelli 8
Carrot 1
Lemon 1
Mustard 2 tsp
Tabasco a few drops
EVO oil 50 ml
Salt and Pepper To Taste


Squeeze the lemon, pass the juice through a sieve to filter it and pour it into a large bowl.
In a kitchen bowl, squeeze the lemon and add the mustard, Tabasco, EVO oil, salt and pepper and emulsify well with the help of a whisk.
Peel the oranges and divide them into wedges.
Clean the radishes and cut them into rings then julienne the carrots.
Clean the chicory, wash it under running water, dry it very well, then cut it thinly.
Combine all the ingredients in a large salad bowl and drizzle with the mustard sauce, mix very well and serve to the table.