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Chicory — Product Description at

Chicory — Salad with a specific bitter-tart shade.

The veins of its leaves contain bitter substance «intibine, Which stimulates digestion. In the XVI century, chicory began to be used as a coffee substitute, which even today finds its fans.

Most types of chicory can be eaten raw or added to salad.

It is cooked and cooked — stewed in white wine, broth, olive oil, steamed or baked.

Chicory — Salad with a specific bitter-tart shade. The veins of its leaves contain bitter substance «intibine, Which stimulates digestion. In the XVI century, chicory began to be used as a coffee substitute, which even today finds its fans.

Most types of chicory can be eaten raw or added to salad.

It is cooked and cooked — stewed in white wine, broth, olive oil, steamed or baked.

Two types of chicory are mainly cultivated. endive (Cichorium endivia) and chicory ordinary (Cichorium intybus).

To get endive for culinary use, leaves are cut from a growing plant, leaving only the stem and root, and put it in a dark place.

At the endive appear new white leaves, and they do not have the bitterness that is present in the leaves growing in the sun.

Chicory root (Cichorium intybus var. Sativum) is cultivated as a coffee substitute, and now rather as a healthy food product that does not contain caffeine, especially popular in the Mediterranean region, Southeast Asia, South Africa and the South of the USA.

Chicory contains many vitamin C and vitamin B complex. Leaf streaks contain bitter substance intibine, which stimulates digestion, and by not set"> inulin— prebiotic, which improves the intestinal microflora.

Cultivated endive usually divided into three main groups:

one) red endive (or red chicory) with red leaves, on which white streaks are clearly visible, this plant has a bitter and tangy taste, which is softened during heat treatment;

2) belgian endive (vitluf) — with creamy white leaves, slightly greenish at the edges;

3) shu-garlof, very similar to romaine lettuce, only with tightly pressed leaves.

We have for sale the first two options called chicory.

White leaves of chicory are used both in raw form, and boiled, baked, fried.

They are stewed over a minimum of fire in a milk or cream sauce, or used as a “wrapper” for minced meat.

Chicory leaves are made into a delicious saute with garlic and anchovies, which is an excellent accompaniment to pasta or meat dishes.

But before making a saute, it is necessary to boil the leaves and drain the water.

Thanks to the shape of the boat, the leaves are excellent portioned «plates» for snacks.

If you cut a cob in half, lightly fry and bake with cheese, you get a classic Belgian dish.

Before you cook chicory, you need to cut a stalk, it is the most bitter.

Leaves of wild chicory are also eaten, but they are seriously bitter.

Nevertheless, their bitterness is like gourmets in the Italian regions Liguria and Puglia, in spanish Catalonia, in Greece and Turkey.

The choice of drinks based on chicory is great, and for the sake of improving and enriching the taste, manufacturers produce soluble chicory with various additives — sea ​​buckthorn, lingonberry, blueberry, cinnamon, rosehip.

There is packaged chicory, it can be brewed as tea, but there is ground chicory.

Ground Chicory can be added to baked goods, especially in cupcake dough. A few teaspoons of chicory should be diluted in a small amount of water or milk, and it is better to sift along with the flour or add to the oil-egg mixture.

Ground chicory will give baking a pleasant nutty flavor.

Ancient and modern folk medicine has always found many ways to use chicory. For example, it is believed that chicory eliminates internal parasites.

And not so long ago in Germany they made tonic from chicory, which they used to treat gallbladder, gastroenteritis, nasopharynx, and bruises and cuts.

by not set"> Inulin, contained in chicory, modern medicine uses as an ingredient for the production of medicines by Not set"> for diabetes and constipation.

Season is applicable only to endive leaves.

You can buy chicory drink all year round.

It is necessary to store chicory in a dry and, most importantly, dark place: in the light the leaves are made unbearably bitter.

It perfectly absorbs odors, so do not put it next to onions or garlic.

When buying chicory, choose tightly closed heavy kochanchiki with yellow tips.

Leaves with green tips munch more.

Lettuce chicory is easily confused with the namesake chicory. Only from the second, popular now,.

The classic ravioli stuffing is either ricotta with greens, especially spinach, or ham.

From time to time mini vegetables are on sale: peppers, carrots, zucchini. From such vegetables this.

The leaves of chicory — ideal «plates» for snacks. Especially such as this one.

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