Red Ribbed Catalonia (Cychorium intybus)

Red Ribbed Catalonia (Cichorium intybus): this is a cutting variety. The head has an erect posture but the coasts do not develop too much which makes it remain tender when cooked. It differs from the common Catalonia because of its intense red color and less bitter taste. Catalonia can be harvested several times by cutting the head at the base so that it can grow back. Sowing on seedbed can begin in June and last until October for the hottest regions. It adapts to all soils but it is good to avoid water stagnation. It enjoys a rich soil, it is useful to alternate it with those parts of the garden fertilised for the spring crops. It allows for many recipes, boiled  and sautéd, used as pasta dressing, and even baked. It has wonderful nutritional properties, it's low in calories ( 100 gr per 10 kcal), rich in iron, calcium, phosphorus, and lots of vitamins, mainly A, C, B2 and B3.

Excellent for a varied and complete garden. The plant is biennial, to collect the seeds you will have allow the best ones to reach full maturity and produce seeds the spring after, important to cover the plants with TNT fabric  if the temperatures approach 0°.

It allows for tons of recipes, here we share a quick, easy, tasty one: Catalonia sautéed with anchovies and chilli pepper.

For four people. 1kg of Catalogna (cleaned), some garlic cloves, olive oil according to taste, chilli pepper and anchovies.

To clean it, the hardest and woodiest parts should be removed at the base of the head. Separate the stalks, rinse them carefully to remove soil and any insects. Then proced to boiling.

Cut them to the desired length and put them in boiling water until they get soft, but not too much, 6-8 minutes depending on the size of the stalks.

In the meantime sautée the garlic, (without removing the skin) just crushed it and add it to the olive oil as well as the chilli pepper, when the garlic has released an intense aroma remove it to prevent it from adding bitterness, add some anchovies and let them dissolve in the very hot oil.

Drain the Catalonia, squeeze it a little, the less water, the more intense the taste and crunchy the texture.

Add it to the pan at high heat, keep turning and stirring so that the sauce is well distributed. Salt, and enjoy!

It takes about 15 minutes - even less - to make it.

It is a good side dish but can also be used on bread.