Country Chicory with Cannellini Beans
Cicoria Campestre con Fagioli Cannellini
Country chicory and cannellini beans, seasoned with oil, garlic and chili pepper: a rustic and tasty dish.
Wild chicory with cannellini beans is a rustic Italian dish, combining a boldly flavored vegetable with the softness of legumes. It's a perfect preparation for a simple yet hearty meal, when you want to bring essential ingredients transformed by careful cooking to the table. The chicory retains its slightly bitter flavor, while the cannellini beans add a creamy yet firm texture, provided they're cooked gently without becoming mushy. Olive oil binds the ingredients together and enhances their aromas; garlic adds a distinct aromatic note, and the chili pepper adds a modulable spiciness. The separate cooking of the two components allows you to respect their consistencies and times, while the final step in skillet It harmonizes the seasoning and makes the dish more uniform and tasty.
Instructions
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6 steps · natural Italian voice
Soak the beans
720 minSoak the cannellini beans in cold water for at least 12 hours. This step rehydrates the beans and ensures more even cooking; they should be well hydrated, with no hard or shriveled spots.
Clean the chicory
Clean the wild chicory by removing any unusable parts, then wash it thoroughly. Drain it without drying it completely: the residual moisture will help the vegetable cook in the oven. skillet without immediately adding more water.
Cook the chicory
15 minTransfer the chicory to a skillet large with high edges, cover it and cook it over low heat for about 15 minutes. Check that it gradually wilts and releases its water; add a little more only if the bottom dries out completely.
Boil the cannellini beans
Boil the soaked beans separately, cooking them gently. Drain them when they're tender but still whole: they shouldn't become mushy, as they should be recognizable in the final sauce.
Heat oil and garlic
Pour the olive oil into a skillet capacious and add the clove of garlic. Heat over medium heat until the garlic releases its aroma, without letting it darken: too intense a color would make the sauce bitter.
Season the ingredients
Combine the boiled beans and the cooked chicory in the skillet with the flavored oil. Add a pinch of salt and a piece of chili pepper spicy, so let it flavor for a few minutes, stirring gently so as not to break the cannellini beans.
Chef's Tips
The editors recommend cooking the beans until they are tender but whole, so they will maintain their consistency while being flavored with chicory.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of wild chicory
- (7.05 oz) 200 g cannellini beans
- 1 clove of garlic
- 1 dl of olive oil
- 1 chili pepper spicy salt
Can't find it in the US?
- chicorySeasonal
Dandelion greens
Or: Escarole, which is milder
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