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Rotcikoria di Chiavari

Rotcikoria di Chiavari

SEK 35,00

Cichorium intybus L.

Rotcikoria från Liguren. Lång vit rot som påminner om palsternacka. Direktsådd tidig sommar för skörd på hösten. Denna bryns traditionellt i olivolja eller smör. Det är samma cikoria som används i Cafe du Monde i New Orleans.

Artikelnr. VXO 40/14
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Cichorium intybus L.

Rotcikoria från Liguren. Lång vit rot som påminner om palsternacka. Direktsådd tidig sommar för skörd på hösten. Denna bryns traditionellt i olivolja eller smör. Det är samma cikoria som används i Cafe du Monde i New Orleans.

Så direkt på friland juni-juli. Jorden ska vara lätt, bearbetad och näringsrik. Var noga med ogräsrensning.

 

Detta är en utrotningshotad sort som finns med i Slow Foods Ark of Taste, databasen över bevarandesorter. Hjälp till med att bevara mångfalden genom att odla något nytt och en sort som faktiskt var och är på väg att försvinna. Här från Slow Foods hemsida och direktlänk. Klicka här.

 

The Chiavari radish is part of those vegetables that in Liguria are called “scorzonere” or “scorzamara”: bitter-tasting radishes. For this reason, this chicory is traditionally considered a cleanser, a diuretic and a digestive. As regards its origins in time, there are no specific testimonies that vouch for a date or period as the start of this radish’s farming and use. Locally, it is said that this product has “always” been used. The birthplace of the Chiavari radish seems to be the Cavi coast, in the town of Lavagna. From here, this vegetable reached markets all over Liguria, including Genoa. In the past, it was women who washed and wiped them so that they would be their typical white colour. The “beard” on the body of the root, which consists of adventitious roots, is traditionally considered a sign of poor quality. The Chiavari radish, which belongs to the chicory species, has bulky roots, that are conical, smooth, not stringy, and have a slightly bitter flavour.

They are generally boiled in water and used in a variety of preparations, mainly salads and cold dishes. The roots are consumed for the most part, but often the leaves are used too, and served the same way. They are a constant feature in the traditional Christmas meal, when they are boiled and served as a side dish with salt, oil and vinegar, to soak up the fat that was part of the highlight of the meal, the capon or turkey.

 

 

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