A tasty way to make chicory. This is a filling and really delicious dish – it has just three ingredients but they are all high in nutritional value, and moreover their flavors work well with the fruity palate and herbaceous notes of extra virgin olive oil.
260 grams of boiled chicory
200 grams of steamed mackerel fillets
260 grams of boiled chickpeas
4 tablespoons of fruity extra virgin olive oil
TIPS ON THE BEST INGREDIENTS
1) Out of all the different types of chicory, we prefer that referred to as Cichorium intybus Catalonia, which has green, upright leaves. This type of chicory has a slightly bitter taste, and for this reason it is more palatable when cooked. To get a good result, you should choose very tender, organic chicory. You can remove the white leaves inside the bush and use them to make a mixed salad.
2) Cook the chickpeas and vegetables the day before. Bear in mind that dried chickpeas must be soaked for 12 hours (ideally overnight) prior to cooking.
3) Mix the ingredients together at least one hour before serving to make the salad all the more flavorsome.
Cook the chickpeas in water, salt and bay leaves; this may take about 2 hours.
Wash and chop the chicory. Pour in boiling water and cook until the stems are tender (about 7-8 minutes). Drain and leave to cool. When the chicory has cooled right down, squeeze out the excess water and chop it finely.
Clean the mackerel, steam the fish, remove the skin and bones, leaving only the fillet.
Mix the chicory with the mackerel fillets and season with salt and extra virgin olive oil.
Put the chickpeas in a blender with a tablespoon of extra virgin olive oil, salt and a little cooking water, and blend until you have a smooth paste.
Serve the chicory and mackerel fillet salad with cream of chickpeas drizzled with extra virgin olive oil
INGREDIENTS AND NUTRITIONAL PROPERTIES:
Mackerel contains vitamins A, B6, B12, C, D, E and K. It is rich in essential oils and Omega-3 and Omega-6 fatty acids. Read more at http://www.livestrong.com/article/527076-nutrients-from-mackerel/
Chicory is rich in fiber and contains phosphorus, calcium and vitamins. It stimulates the digestive system and has diuretic properties. It contains around 12 calories per 100 g. Read more at http://www.livestrong.com/article/412096-chicory-health-benefits/
Chickpeas are a vegetarian source of protein and fiber. They contain 10 different vitamins, and are also rich in minerals, especially iron and potassium. Read more at http://www.livestrong.com/article/371012-chick-peas-nutrition-information/
WHICH WINE SHOULD ACCOMPANY THIS DISH?
I would suggest a fine Trebbiano D’Abruzzo, such as Aternum (100% Trebbiano grapes). This wine is aged for seven months in 300-liter French oak barrels (30%) and in stainless steel (70%), with repeated batonnage before bottling. It has a brilliant golden straw-yellow color. Apple and citrus notes are elegantly framed by oak spices. Complex citrus notes reveal structure and pleasant acidity.