FLAVOUR IS A FRONTIER
Natoora Italian Puntarelle Chicory
- A variety of chicory with long, pale green stalks and bitter leaves similar in appearance dandelion.
- Characterised by densely-packed, thin tapering leaves around a tightly-packed head of shoots.
- Peel away the thick outer green leaves and break off the shoots. Cut open, the shoots are hollow and have a crisp, dense texture.
- Sourced direct from its native growing region of Lazio, the region surrounding Rome where it grows outdoors with minimum intervention.
Take it further
- Slice thinly, toss with smashed garlic, chilli and red wine vinegar
- Sauté with garlic and lemon zest, fold through pasta
Natoora's radical approach to seasonal sourcing is shaping the future of food
We don't work with industrial agriculture or large wholesalers
We work closely with growers who are preserving vital flavours through meaningful small farming
We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet
Take it further Natoora' radical approach to seasonal sourcing is shaping the future of food We don't work with industrial agriculture or large wholesalers.
We work closely with growers who are preserving vital flavours through meaningful small farming.
We back these growers to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.
Country of Origin
Country of Origin may vary between: Italy
Suitable for vegetarians
Product life guaranteed for 2 days excluding delivery day, with an average of 2.5 days.
Ratings and reviews
Customer reviews (14)
I am Italian and I couldnt find this in the UK, until I found it on Ocado! so glad! it is simply delicious ! I dont know if you know how to cook it properly....so I can help you to make a proper Italian recipe! first of all cut all the white part of the cicory and throw it away. Then wash the rest with water at least two times. Then take two or three garlic slices and cut them in half. Boil the cicory in salted boiling water for about 10 minutes or till the stems are very soft. Then drain them and when cold squeeze them to remove the water.This is very important!!!! In a pan put some olive oil and the garlic and cook for a few minutes. Then add the drained cicory, add some salt and pepper and cook for about 5/7 minutes stirring often. Remove the garlic slices and enjoy!
Where is the flavour?
Love trying new veg. Followed the instructions-threw away the leaves (composted), finely sliced the flower heads, soaked in cold water for an hour, boiled for 3 mins, sauted briefly with garlic. No bitterness but no taste either! What am I missing?
slimy & too many rotten leaves
Got this in a flash sale & was excited to try another exciting green from Natoora. But it all went in the bin (and there was so much it filled up my food waste canister). Wet & slimy with lots of brown bits and a slug of sorts clinging in the middle. Not nice!
A January treat
Fresh and delicious. Served with standard roman anchovy garlic dressing.
nice but vast amount
Lovely bitter greens for salad, but enough for 4/5 large salads! (To share). Couldnt use it all before it went slimy - after 3 days.
They are as good as the ones I buy in Italy. We love to eat them with some olive oil and salt. Recommended *****