Dandelions and Fava Beans - Cicoria e Fave

Wild dandelions

As Italian children, who among us has not been in the meadows with their parents or grandparents to collect wild dandelions (cicoria)? 

Those days are gone and so are the meadows due to roads and housing.

Today, we grow chicory (Catalogna variety)  
in our vegetable garden.  

Not only they are visually beautiful, but their bitterness goes well with strong summer flavors. 

All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

The Catalogna variety is known as Italian dandelion.  It is dark green and it has toothed leaves.  It’s a “cutting” chicory in one of its most wildish forms.  The inner tender leaves I use in salads and the outer leaves I cook with fava beans or other mixed greens like Swisschard.

Mixed salad

 

Ingredients for 4 people

Dandelions – 2 lbs. (available in most supermarkets and farmers' markets)

Fava beans – 2 lbs. fresh (1 lb. frozen)
Chili – one dried one, chopped
Garlic – 2 cloves
Olive oil – 1/3 cup
Salt and pepper to taste

Cicoria e Fave

Wash the dandelions well, cut them up roughly and put them to boil in plenty of salted water. Boil for 15 minutes or until the thicker bits are soft.  Drain.  In another pan of water, cook fava beans until tender.  Drain.  In a pan, heat the oil on a low flame and add the garlic roughly cut into quarters, the chili pepper, salt and pepper to taste.  After a few minutes add the dandelions and cook slowly for another 10 minutes.  Add the cooked fava beans into the dandelion mixture and mix well.

LAST NIGHT DINNER - Dandelions, Fava Beans and Wild Pollock

Boy, that was good! 

Once a week, we have fish for dinner.  So yesterday, I went shopping for fish.  I am frugal and picky when it comes to fish.  I try to stay away from farm-raised fish. The farm-raised fish are fattier because they are largely confined and fed a steady diet of formulated protein pellets.  They are also treated with vaccines and antibiotics to ward off infection. With these type of facts, I choose to "go wild".  I bought wild Pollock. Pollock is a cheaper and versatile alternative to cod and haddock.  Price $2.99/lb.



Braised Wild Pollock Steak

Braised Wild Pollock Steak


One Pollock steak (1" thick)
2 tablespoons olive oil
1 clove chopped garlic
1 tablespoon finely chopped shallot
2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice
2 teaspoons chopped thyme
Salt and pepper

In a non-stick skillet, add the olive oil, garlic and shallots.  Saute' briefly.  Add the fish and saute' first on high to sear it on the outside until it is browned to give it visual interest and to develop flavour (about 5 minutes on each side).  Add the chopped thyme, lemon zest and juice, salt and pepper and continue to cook on low heat for an additional 15 minutes turning over once.

Wine Pairing – You know the famous rule white wine with fish, fish with white wine. The main rule to remember about pairing wine with food is that there are no rules: you should drink the wines you like with the foods you like. I prefer to pair any food with my robust, home-made wine.

Alla salute!

Images: ©2010 - La Casa e Il Giardino -picasaweb