Chicoli is a long, longitudinal vegetable that looks like a white core, and has a bitter, crunchy taste. Chicory leaves are usually peeled leaf-by-leaf, in a ship-shaped peeling state.
In France, chicory is called andive, so it is often confused with lettuce like lettuce, but chicory and endive are completely different vegetables.
It is available year round due to hydroponics, but the season is from January to March.
How to distinguish delicious and fresh chicory
Delicious chicory lettuce is firm roll, fresh cut, leaf tip does not wilt. Choose one that has no scratches or has no brown discoloration.
Prepare the chicory
To prepare chicory, simply peel the leaves one by one and rinse them off.
Each peeled leaf has a shape of a ship, so if you take advantage of that shape and put smoked salmon, raw ham, cream cheese, potato salad, … on top, the table will becomes more and more splendid. I will.
Knowledge of Chicoli beans
If you’re concerned about chicory bitterness, you can alleviate it by cutting off the stem. Also, if you chop it with apples and cook it into a salad, the bitterness will decrease.
Endive is often confused with chicory because it’s called shikore in French, but it’s a completely different vegetable. Endive is a crunchy and slightly bitter western leaf vegetable that looks like high quality, wavy western leafy vegetables.
The distinctive species can be divided into curly-leaf species and broadleaf species, and the most common distribution in Japan are curly-leaf species. Seasonal from October to March next year.
How to Define a Delicious Food with Freshness |
The lush dish was lush, with some fresh leaves and fluff. Choose one that is free of scratches and has a brown surface.
Endive tends to collect dirt like dirt on the lower part of the stem, so open it up and rinse it off with running water, or remove the leaves one by one before rinsing.
Knowledge is endless
The bitter melon is very useful for salads and side dishes and is also heat resistant so it can also be used for stir-frying and stewing. The outer leaves are usually hard, making them ideal for heating.
Few people can be surprised to hear the name Trevis. Trevis is a purple cabbage-like vegetable with a beautiful contrast between magenta and white. The leaves are soft and have a mild bitter taste.
It is called Trevis in France and Radicchio in Italy. There is a title type
Untitled and missile types, and the dominant trend is title type. Mainly imported from the US is available all year round.
* First: Cabbage leaves and the like are stacked to form a sphere.
How to recognize delicious and fresh trevis
Lush Trevis is characterized by elastic leaves and freshness. Choose a fresh fruit that is pure white in color and does not discolor in the lower cut.
The type without the title “Tartivo”. The leaves are oblong and the leaf tips roll inwards, giving a fresh sweet taste.
The nutritional value of Trevis is not high, but the bright purple color comes from anthocyanin, a type of polyphenol. Polyphenols are a nutrient that has been gaining attention in recent years as it is believed to have antioxidant effects.
Trevis is like lettuce, when cut with a knife, the cells can be crushed and react with iron, making the bitter taste stronger. If you cut with a kitchen knife, the end of the cut will turn brown, so tear it by hand and cook it.
When using radicchio, it should be torn vertically to take advantage of the contrast between the dark reddish purple of the leaves and the white of the veins.
Bitter taste increases when heated
Trevis has properties that increase the bitterness when heated, so you should make use of it as a highlight in cooking. If you add it to a meat dish, it will be a perfect highlight to your palate. In Italy you can enjoy it with cheese in risotto.
For jade Chinese noodles
When you stir-fry Trevis with Chinese noodles, the noodles turn emerald and you can make beautiful Chinese soba.
Which spices are compatible?
It has a mild bitter taste, so it goes well with French sour sauces.
Puntarella is a type of chicory and is a winter vegetable that represents Italy and Rome. The interior is hollow, but it has a sturdy texture and has a characteristic bitter taste.
Cultivation is rare in Japan, but it is being cultivated in Miyagi Prefecture, a city on friendship with Rome. It will only be available in the market for a short time from November to February.
When you wash the Puntarella, divide it into smaller parts by hand. After washing it, you crush the stem, split it in half and dry with water to get the pimple. When soaked in water has a crispness.
Curved when in contact with water
Puntarella becomes beautifully curled when exposed to water. Make use of the beautiful leaf shape to make a salad. The dish will be even more splendid.
Delicious way to eat
It’s a popular way to eat a raw salad or banja cauda and sprinkle with anchovy sauce.
Western leafy vegetables come in handy when you want to try a little salad or treat guests like a home party. In particular, Chicoli is easy to buy at Japanese supermarkets and is a recommended vegetable as you can easily make trendy appetizers just by placing raw ham or cream cheese on the leaves. If you see a lettuce that you haven’t eaten yet, give it a try.