Chicory
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The hard core of chicory used to be bitter, but modern growing methods have now eliminated most of the bitterness. If you still want to taste some of the chicory’s natural flavour, make sure you don’t cut out its core.
Basic techniques: glazing, gratinating, grilling, caramelising, boiling, steaming, marinating, stir-frying, roasting, sous vide cooking, stewing, stuffing.
Taste combinations: ham on the bone, dried beef, meatball, smoked fish, farm yoghurt, boiled egg, Frisian clove cheese, potato, rice salad, porcini mushrooms, curly endive, mace, curry powder, nutmeg, pear, fig, walnut, apple.
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Become a memberPan-fried chicory with truffle
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Become a memberGrilled chicory with citrus aromas
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Become a memberCaramelised chicory with balsamic vinegar and veal jus
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Become a memberClassic chicory
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Become a memberChicory cooked sous-vide with turmeric and ginger
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Become a memberChicory tarte tatin
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Become a memberChicory cooked in beer
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Become a memberChicory infused with peach juice
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Become a memberChicory Lardo di Collonata
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Become a memberChicory maki
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Become a memberChicory with anchovy
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Become a memberChicory with ham and cheese
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Become a memberChicory with sumac and citrus
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Become a memberChicory foam
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Become a memberChicory salad
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