DIFFICULTY: 2
INGREDIENTS PER 4 PEOPLE
Puntarelle or asparagus chicory, 16,4 Oz
4tbs extra virgin olive oil
Bacon, 3,7 Oz
½ onion chopped
1 garlic clove
Salt and pepper to taste
PROCEDURE
Cleanse the chicory. Boil it in water for 15 min. Salt the water after 10 min.
In a skillet lightly brown the onion and the garlic with the olive oil. Then add the bacon and let it roast. Remove it from the skillet and keep it warm.
Drain the chicory and put in the skillet with the onion and the garlic. Continue cooking the chicory in the skillet for 10 minute.
Serve with the crispy bacon.
Thanks to: Croce Delizia
