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Jar-cooked chicory
A treasure of vitamins, fibers and minerals, preserved to the maximum thanks to this innovative microwave cooking.
Red chicory is not only nice to look at, but also full of surprises! A vegetable that is rich in vitamins, minerals, dietary fibre and chicoric acid; very important for its benefits on the lipid metabolism because it reduces the levels of triglycerides and bad cholesterol in the blood and has antibacterial properties. The typical colour is also due to the presence of anthocyanins, which have strong anti-inflammatory and antioxidant power. In order not to alter and therefore, retain its properties as unchanged as possible, jar-cooking is one of the best choices.
3 mins
Preparation time
7 mins +
resting time
Cooking time
Inexpensive
Cost
Low
Difficulty
What you need
Ingredients for 2 persons:
- 1 head of red chicory
- 2 tablespoons extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1/2 teaspoon fine salt
- 1 garlic head
- 3 g granulated sugar
- 1 tablespoon Maldon salt
Useful tools:
- 500 ml Weck jars
Star Column Equipment:
- Ultracombi
- Blast chiller
Preparation
Cut the head of red chicory into two, wash it and drain it well. Put one half per jar and season with oil, salt, sugar and balsamic vinegar. Add the head of garlic, clean the edges of the jar, close and hook with 4 clamps.
Microwave cooking
Set the microwave (or the Ultracombi in microwave mode) to 800 W and cook for 7 minutes. Then let it rest for 15 minutes.
Storage
Store in the fridge for 10 days.
