Editing Chicory (section)

===== Wild =====
While edible raw, wild chicory leaves usually have a [[Bitterness (taste)|bitter]] taste, especially the older leaves.<ref>{{Cite book|last=Nyerges|first=Christopher|title=Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods|publisher=Falcon Guides|year=2017|isbn=978-1-4930-2534-3|location=Guilford, CT|oclc=965922681}}</ref> The flavor is appreciated in certain cuisines, such as in the [[Liguria]]n and [[Apulia]]n regions of [[Italy]] and also in the southern part of India. In Ligurian cuisine, wild chicory leaves are an ingredient of ''[[preboggion]]'' and in the Apulian region, wild chicory leaves are combined with [[fava]] bean puree in the traditional local dish ''fave e cicorie selvatiche''.<ref>{{cite web |author=Kyle Phillips |url=http://italianfood.about.com/od/chickpeaslentils/r/blr1898.htm |title=Fava Bean Puree with Wild Chicory Recipe - Fave e Cicorie Selvatiche |publisher=About.com |access-date=2013-12-16 |archive-url=https://web.archive.org/web/20131115192015/http://italianfood.about.com/od/chickpeaslentils/r/blr1898.htm |archive-date=2013-11-15 |url-status=dead }}</ref> In [[Albania]], the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of ''[[byrek]]''. In Greece a variety of wild chicory found in [[Crete]] and known as ''stamnagathi (spiny chicory)'' is used as a salad served with olive oil and lemon juice.

By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be [[Sautéing|sautéed]] with garlic, [[anchovies]], and other ingredients. In this form, the resulting greens might be combined with [[pasta]]<ref>{{cite web |url=http://dolcevitadiaries.co.uk/2009/05/19/wild-chicory-spaghetti |title=Wild Chicory Spaghetti |publisher=Nudo Italia |work=Dolce Vita Diaries |date=2009-05-19 |access-date=2013-12-16 |archive-url=https://web.archive.org/web/20110113155934/http://dolcevitadiaries.co.uk/2009/05/19/wild-chicory-spaghetti/ |archive-date=2011-01-13 |url-status=usurped }}</ref> or accompany meat dishes.<ref>Jaume Fàbrega, ''El gust d'un poble: els plats més famosos de la cuina catalana''. Llomillo fregit amb xicoires</ref>