Comments on: Wild Chicory Spaghetti

By: Ad

Ad — Sun, 08 Jan 2012 20:34:51 +0000

Thank you Jason, I will try it.
Ad

By: Jason Gibb

Jason Gibb — Wed, 04 Jan 2012 10:12:09 +0000

Hello Ad – thanks for reading the blog. We literally picked the chicory in the olive grove and used the whole plant.

Jason

By: Ad

Ad — Tue, 20 Dec 2011 20:04:30 +0000

Can you tell us what part of the chicory did you use in your pasta dish?

By: jason.gibb

jason.gibb — Tue, 26 Jul 2011 11:50:11 +0000

Hello Todd – yes, ours was wild chirory straight from the grove.
Jason

By: todd4u

todd4u — Mon, 18 Jul 2011 02:51:40 +0000

Is the chicory found on the roadside fit for eating? I have read many pros about chicory but it never tells you if it is wild or cultivated? Also,read that wild was poisonous but you ate it and must be doing well?

By: lyn bevis

lyn bevis — Tue, 14 Jun 2011 20:45:44 +0000

thank you for the recipe i do grow chicory but have never used it, which part and when do you harvest? sorry may seem a silly question . love the oils looking forward to new oils thanks lyn b

By: William

William — Wed, 17 Mar 2010 02:58:07 +0000

This was great! I used rotilli pasta. I also added one whole can of ceci beans, rinsed and drained. I just wish I had more chicory. Next time, I will use a whole head of it!

By: A holiday in Sardegna « The Dolce Vita Diaries

A holiday in Sardegna « The Dolce Vita Diaries — Tue, 01 Sep 2009 14:17:49 +0000

[...] we were told by Guido and Claudia, have a history of being terrified of the sea. The Sardegnan people, in contrast to [...]

By: Spaghetti Carbonara has never tasted this good « The Dolce Vita Diaries

Spaghetti Carbonara has never tasted this good « The Dolce Vita Diaries — Fri, 21 Aug 2009 09:39:09 +0000

[...] the actual sauce. If you want to give this a go there is a great recipe for wild chicory spaghetti here on the blog. Below we’ve got a simple and classic recipe for you to [...]

By: Jim

Jim — Mon, 13 Jul 2009 02:51:16 +0000

This is an excellent combination of ingredients! Delicious!

I grow this chicory in my garden, also radicchio which is essentially the same species, and cooked the same way. They also have many health benefits.
I like to make a similar dish, though the ingredients vary from time to time. One of my favorite is with wild mushrooms and sweet red peppers, and most always fresh garlic. The younger leaves require less cooking, and are less bitter. A little butter in the sauce is fantastic. If the leaves are older and quite bitter, a little dash of something sweet and sour is interesting.
Chicory is also a good addition to Spaghetti Carbonara, and is used in numerous Asian dishes where it is also popular.

Today I had a stir fry of radicchio, shitake mushroom, kung pao chillis, garlic flowers, free range ground beef, and pasta. I like to cook the pasta al dente before mixing it all together, but will try the half cooked trick next time for extra creamy sauce. Thanks for the tips!

By: Kelly Brown

Kelly Brown — Sat, 13 Jun 2009 00:03:53 +0000

Hi, interesting recipe. Makes me want to experiment in the kitchen now!

By: Jason Gibb

Jason Gibb — Fri, 29 May 2009 10:46:37 +0000

Guido recommends a Grignolino which is a red from Piedmont , not too heavy and is qwaff. Or a pinot nero, but only one vinified in stainless steel vats rather than wood. So without the oaky wood flavour. See, I knew he would have a good answer…

By: Jason

Jason — Fri, 22 May 2009 17:33:38 +0000

I think we would have had it with a cheap, local verdicchio, but I’ll ask Guido what he’d suggest (he’s a bit of a wine buff too you see!).

Ciao for now,

Jason

By: Wine Lover

Wine Lover — Tue, 19 May 2009 12:24:36 +0000

I’m trying to picture what wines would pair well with this dish. Maybe only an eclectic white wine would do?

Cheers!