Cicoria e Acciughe

Cicoria e Acciughe is a simple yet flavorful Italian snack that combines the bitterness of chicory with the umami richness of anchovies. This dish is perfect as a light appetizer or a healthy side.

Ingredients

• Chicory - 200 grams
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Anchovies - 4 fillets, packed in oil
• Lemon juice - 1 tablespoon
• Black pepper - to taste

Steps

1. Wash the chicory thoroughly under cold water and trim the ends.
2. In a pot, bring water to a boil and add 1 teaspoon of salt. Blanch the chicory for 3-4 minutes until tender but still vibrant.
3. Drain the chicory and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the blanched chicory to the skillet and toss it in the garlic oil for about 2-3 minutes.
6. Add the anchovies to the skillet, breaking them up with a spatula, and cook for another 2 minutes until they are melted into the chicory.
7. Remove from heat, add lemon juice, and season with black pepper to taste.
8. Serve warm or at room temperature as a healthy snack.

Nutrition

• Calories: 200
• Protein: 6 g
• Carbs: 7 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and K from chicory, supporting eye health and bone strength.
• Anchovies provide omega-3 fatty acids, promoting heart health.

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