Catalogna chicory with tomato

Clean the thoroughly catalogna chicory, removing the unusable parts, then wash it under running water to remove any residual soil. Drain it without drying it completely: the remaining moisture will aid the initial cooking. The vegetables should be ready to be placed in the baking pan, with the leaves intact and well cleaned.

Arrange the catalogna chicory in one baking pan with high edges and cover it with the lid. Cook it over low heat for a few minutes, allowing them to gradually wilt without browning. If the bottom tends to dry out, add a little water; stop cooking when the vegetables have softened and reduced slightly in volume.

Pour the extra virgin olive oil into a skillet wide and low, then join the clove of garlic. Heat over medium heat and let the oil flavour until the garlic releases its aroma, without making it dark in colour. soffritto It will be ready when the aroma is evident and the base is very hot.

Add the crushed tomatoes fresh to the soffritto And season with salt to tasteCook for ten minutes, maintaining a medium heat and stirring if necessary. The sauce should reduce slightly, thicken, and develop a full aroma of cooked tomatoes, without drying out completely.

Transfer the sauce into the sauce catalogna chicory previously cooked, distributing it in the skillet evenly. Stir gently to coat the leaves in the dressing without breaking them too much. Make sure the tomato sticks to the vegetables and that no large amounts of liquid remain at the bottom.

Let it flavour catalogna chicory and tomato over low heat for another five minutes. Continue cooking gently, stirring gently every now and then, until the sauce is well combined with the vegetables and the aroma of the garlic and tomato is harmonious. Serve when the catalogna chicory it will be tender and the seasoning sufficiently reduced.