L'Italo-Americano

THURSDAY, MAY 4, 2017 www.italoamericano.org 34 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES W hen we were kids, early spring presented us with an additional family activity. After dinner was done and the kitchen was clean, my mother would grab a couple of grocery bags and her trusty kitchen knife and off we went. We would take a routine walk through the ditches of Wilsonville, (farm country in southwestern Ontario, Canada), to harvest cicoria (dandelion greens). You got it, those 'weeds' that people are constantly trying to get rid of, make for some great food! It is not a conven- tionally used green in North America but has gained popular- ity and cultivated varieties can be found in many grocery stores. When one says cicoria we tend to automatically think of wild dandelion greens when in fact, there are many varieties of cico- ria. For our purposes here, we are talking about the familiar dandelion greens that many con- sider a nuisance. Cicoria is quite common in Italian kitchens. Old Italian cui- sine was never filled with tons of meat. Available local legumes, greens, and fruit are what was found on many a dinner table. It is one of the earliest foods, right alongside wheat, to be referred to in written works. You can't beat the price either...free for the picking! As an addition to any mixed green salad, young tender cicoria adds a wonderfully distinctive flavour. When boiled and given a simple dressing of salt and olive oil it also makes for a deli- cious side dish. For a little extra flavour, you can saute the cooked greens in hot oil with garlic and hot peppers. Try adding some beans for a heartier dish. We prefer romano beans but any bean will do whether you cook them yourself or they come from a can. In a large skillet, heat up some olive oil. Add a couple of cloves of chopped garlic and stir. When the oil is hot, before the garlic burns, add some water and immediately add your cooked or canned beans. Salt to taste and cover for 10 minutes. Add your pre-cooked cicoria and combine with the beans. Cover for a few minutes to heat through and enjoy. A plate of this, with your bread of choice and a glass of wine makes for a wonderful and healthy meal! Picking your own Do you recall your parents or grandparents coming home with a huge haul of freshly picked cicoria? They were so excited when they found a new 'spot' for good picking. Of course, the location was to remain a secret! Safe picking of course is first and foremost. You want to pick the dandelion greens in an area that you are sure has not been sprayed with pesticides or other chemicals. As well, you will want to make sure the area you are picking in is not close to roads and traffic where dirt and pollution can collect. According to our parents, look for younger plants with green to whitish veins in the leaves. Brown or red veins means they are too old, still edible but way too bitter. When you find a plant ready to pick, you take your knife and cut out just under the ground where the root starts. It won't take long to fill a bag but keep in mind a packed grocery bag of freshly picked cicoria once cleaned and cooked, doesn't result in a large serving. The cleaning process is next. First you remove the older leaves, if any, around the bottom and cut out the core. You are then left with all the tender leaves which offer the best taste and least amount of cooking time. Wash it several times to be sure it is very clean. Drain and use as desired. If you have har- vested a large amount you can blanch then freeze using food- safe containers to use later in the year. You will appreciate the flavour in the off-season when fresh greens are hard to come by! If foraging for dinner isn't your thing you can always ask your grocer or farmer's market if they have any locally grown cicoria. Even better, if you have a garden - try growing your own! There are many different kinds to try and luckily finding seeds today is as easy as the click of a button. Here are a few places we've come across with a good selection of cicoria: http://www.growitalian.com/c ategories/Vegetables/Chicory- %26-Radicchio/ http://www.rareseeds.com/cic oria-spadona-da-taglio/ h t t p : / / w w w . i t a l i a n g a r - denseeds.com We hope we have inspired you to see those 'weeds' in a new light! You can saute "cicoria" in hot oil with garlic and hot peppers. Add also some beans for a heartier dish. Photo: Nonna's Way Pesky Weed or Food Treasure? Cicoria- Dandelion Greens! ANNA ROMANO & ANGELA DESALVO As an addition to any mixed salad, young tender cicoria adds a wonderfully distinctive flavor. Photo: Nonna's Way

• Cover