Catalonian chicory - asparagus chicory

What is Chicory?

Catalonian chicory or asparagus chicory is a vegetable belonging to the family of Asteraceae and to the Genre Cichorium; its binomial nomenclature is Cichorium intybus L..

The chicory catalonia or chicory asparagus is green, with a ribbed head (of variable height), and is characterized by a basically bitter taste (depending on the variety). In gastronomy, the types of this vegetable are essentially distinguished by the shape of the leaves and the structure of the head; the Catalonian chicory with smooth and narrow leaves is called "pugliese" or "brindisina", the asparagus chicory with jagged leaves is called "abruzzese", the one with wide and internal leaves is "di Chioggia" while the compact catalonia with white and crunchy shoots to be picked in winter (and eaten raw) acquires the name of "Galatina" (or chicory, more like an asparagus than other varieties). The harvest of Catalonian chicory or asparagus chicory takes place in the autumn-winter season.

Hints of gastronomy

As anticipated, the different varieties of Catalonian chicory or asparagus chicory can be used for very different culinary preparations. Of the Galatina one, the tender chicory is eaten raw, while the other types (eg chicory "di Chioggia" or "brindisina") must necessarily be boiled. To cook Catalonian chicory correctly, just follow a few simple steps:

1. Boil plenty of water in a pan (with or without salt and with or without half a lemon, depending on your taste)
2. Cut and remove the bottom of the head (about 4 cm thick)
3. Divide the ribs
4. Wash them thoroughly
5. Of each, separate the predominantly branchy portion from the foliar portion
6. Cut (keeping them separate) the two portions of the ribs into pieces of about 5-10cm
7. Blanch the pieces of the ribs for the time necessary to soften them and, much more quickly, the leaves
8. Drain in a colander
9. Serve plain or sauté with a little whole and dressed garlic, salt (if necessary) and pepper.

Nutritional characteristics

First of all it should be specified that, albeit mildly, catalonia chicory or asparagus chicory boasts some phytotherapeutic characteristics; it is laxative, probably due to the good concentration in dietary fiber (even if not mentioned in the table), it effectively modulates the glycemic index of the meal and reduces the absorption of cholesterol (again by virtue of the non-digestible - viscous fibrous components), stimulates digestive secretion and induces a discrete diuretic reaction.
The energy supply of catalonia chicory or asparagus chicory is decidedly contained, as it provides a very high quantity of water BUT few energetic nutrients. On the other hand, Catalonian chicory or asparagus chicory stands out for its good nutritional value in terms of mineral salts, vitamins and antioxidants in general. Catalonian chicory or asparagus chicory is a vegetable rich in potassium BUT above all in calcium (essential in the growth phase and in the prevention of osteoporosis), while for what concerns the vitamins we appreciate good values ​​of antioxidant carotenoids (pro-vit. A). Due to these characteristics, Catalonian chicory goes well with all diets, contributing to covering the needs of antioxidants, fibers and many vitamins and minerals.

Nutritional values ​​(per 100 g of edible portion)

Nutritional Composition of Field Chicory and Cutting Chicory - Reference Values ​​of the INRAN Food Composition Tables

Chemical composition and energy value of food per 100g of edible portion Field chicory, raw Field chicory, boiled Cut chicory, cultivated Edible part 80,0% 100,0% 89,0% Waterfall 93.4g 93.4g 95.0g Proteins 1.2g 1.4g 1.2g Lipids TOT 0.2g 0.2g 0.1g B.C. saturated fats - g - g - g B.C. monounsaturated fats - g - g - g B.C. polyunsaturated fats - g - g - g Cholesterol 0.0mg - g 0.0mg TOT Carbohydrates 0.7g 0.7g 1.7g Starch / Glycogen 0.0g 0.0g 0.0g Soluble sugars 0.7g 0.7g 1.7g Dietary fiber 3.6g 3.6g - g Power 10.0kcal 10.0g 12.0kcal Sodium - mg - mg 7.0mg Potassium - mg - mg 180.0mg Iron 0.7mg - mg 1.5mg Football 74.0mg - mg 150.0mg Phosphorus 31.0mg - mg 26.0mg Thiamine 0.03mg - mg 0.03mg Riboflavin 0.19mg - mg 0.08mg Niacin 0.3mg - mg 0.3mg Vitamin A 219.0µg 300.0µg 267.0µg C vitamin 17.0mg 8.0mg 8.0mg Vitamin E - mg - mg - mg

Bibliography:

1. Fruit and vegetables in Italy - L. Cabrini, F. Malerba - Italian Touring Club - page 81
2. Food composition tables - National Research Institute for Food and Nutrition (INRAN).

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