Mariquita Farm

Photo essay of Pan di Zucchero Saute

radicchio recipes
|| cooking greens recipes || escarole recipes


Recipe is below photos

pan di zucchero cut up

Pan di Zucchero is a chicory that is in between escarole and radicchio in it's flavor profile. It works in a salad with lettuces, or a salad by itself with a strong dressing with garlic and anchovies etc.

Here I made a saute with garlic and anchovies because I love cooked greens! -julia

garlic and anchovies cut up

 

the garlic and anchovies I cut up to saute with the leaves

pan di zucchero in pan

 

in the pan

I also splashed in some white wine, but water would work here too. I also added a sprinkle of salt.

 

I then covered it to steam down.

pan di zucchero saute served

 

Ready for the table. I know my photography is rather humble here, thank you for your patience on this point. I just madly shot a few pix while getting dinner on the table.

Recipe:

- one head of pan di zucchero (can substitute any radicchio or escarole here)
- splash of olive oil or other neutral cooking oil or butter
- 1-3 cloves chopped fresh garlic
- 2-5 cut up anchovies
- S & P to taste
- 1 cup or less of white wine or water

Cut up one head of Pan di Zucchero. Saute in a bit of olive oil with 1-3 cloves chopped fresh garlic, and 2-5 cut up anchovies. (Rinse off salt first if they are the salted-in-the-jar kind instead of the tinned type.) Sprinkle with Salt (and Pepper if you like). Stir for a few seconds. Add about 1/4 cup to 3/4 cup of white wine or water and cover with well fitting lid. Let steam down some (5 minutes? perhaps a bit more), then stir until it looks like a cooked down but delicious mess.

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