puntarelle di cicorie

Code: 01-023 
Format: 1/1
Tin Plate Net Weight: 800 g
Pieces per Package: 24
Portions: 12-14
MPT: 36 months

Main Ingredients
Chicory, sunflower oil, white wine vinegar sales, garlic paste and anchovies, capers and mint

Organoleptic Characteristics
Colour: light green.
Taste and Smell: Gently with a slightly bitter characteristic acetate aftertaste and light scent of mint.
Appearance of food: chicory cut and crispy 

Conservation instructions
Save  the jars in a cool, dry place away from heat sources; once opened, keep it refrigerated (0-4 °C) and eat rapidly. The addition of oil can only protect from air oxidation and from mold but it doesn’t represent a guarantee for the preservation of the product.

Nature and Characteristics of the Product
Chicory  is carefully selected, processed and seasoned with the classic recipe of Lazio made by oil, vinegar, garlic, anchovies, capers and a hint of mint.

Why Buy this Product? 
This vegetable is very well known and appreciated in central Italy so the best recipe came from Roma. The tin with tear opening, gives to the product extreme versatility and practicality.

Pizzerias, restaurants, delis, bars, taverns, wine bars these are some of the many customers of the product.

How to Use
It can accompany cold cuts, grilled meat, boiled meat, in buffet creates curiosity and interest, very good pairing with anchovy fillets and butter curls.

Chef’s Ideas and Suggestions
Chicken salad and chicory - Boil a chicken breast in salted water or cook it steaming and add rosemary. Cut in half a clove of garlic and place in a bowl with 4 tablespoons of mustard, 2 tablespoons of vinegar, 1 tablespoon of anchovy paste and 3 tablespoons of water, 2 tablespoons of olive oil, salt and pepper. Put the sauce on chicory and leave all to marinate for about 1 hour without putting in the refrigerator. Cut the chicken breast in small strips, add it to the chicory and and mix all.


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