Together with Dr. Manuela Pastore, clinical dietician of the Health Department of the Humanitas Clinical Institute, we prepare grilled Treviso chicory. This dish, ideal as a side dish or as a second course, contributes to the correct absorption of food and improves intestinal function.
“Chicory, like all other red and violet colored plants, is particularly rich in antioxidants”, said Dr. Pastore. This food also contains inulin, a very useful fiber for good intestinal functioning. The overall quantity of the fibers contained in the chicory slows down the absorption of sugars and fats. Here is how to prepare grilled Treviso chicory in a simple but tasty way.
Ingredients (for 4 people)
- 2 Treviso chicories
- 10 pitted black olives
- 10 salted capers
- 1 lemon
- 1 branch of fresh parsley
- Extra virgin olive oil
Warm up a grill over a high heat. In the meantime, wash the chicory and cut it into four pieces lengthways. As soon as the grill is ready, lay the pieces of chicory on top and cook for 2 minutes on each side.
Chop the salted capers with the olives and the parsley, washed and dried. Put them in a bowl and season with the juice of half a lemon and 4 tablespoons of extra virgin olive oil. No need to add more salt because both olives and capers will give the flavor.
Remove the chicory from the grill, lay it on a serving plate and season.