Thanks to Mrs. Simona from Hotel Annunziata in Ferrara

fricasse de chicoree


Ingredients for 8/10 people
  • Gr 600 trevigiana or Veronese chicory
  • Gr 100 bacon with garlic
  • Gr 50 flour
  • 1⁄2 litre of milk
  • 1 medium onion
  • 1 carrot
  • 1 for bouillon cubes
  • 200 Gr cream
  • grated parmesan cheese
  • Salt, pepper
  • oil, butter
  • 3 eggs cut into rectangles of puff


Finely chop the onion, carrot and bacon and let dry with a knob of butter and olive oil. Add the radicchio cut into julienne strips, leaving dry mixing, flavour with the loose nut 1⁄2 cup of hot water and cook until total absorption of the liquid.
Sprinkle with flour and sprinkle with the hot milk and cook for about 15 minutes and at the end of cooking add the cream.

Preparation of the mess

Grease a baking dish, lay on the bottom a layer of pastry and alternate layers with the powdered radicchio compound with the grain. Bake at 170 degrees for 30 min.

To detoxify after Easter. Nutritional aspects

Radicchio can count on the one hand on low caloric contents (consisting of 90% of water) and on the other on a good dote of mineral salts (calcium, phosphorus, potassium), as well as fiber and vitamins. Its nutritional characteristics translate into good diuretic and detoxifying properties as well as - due to the presence of polyphenols - of antioxidant qualities.
Remember that, if eaten cooked, you can lose some nutrients (including vitamin C).

Ideal accompaniment:

To be eaten with a good red wine.



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