Ingredients

Servings 4

• 4 ½ lb chicory
• 1 clove of garlic
• about 12 inches of annoglia (Italian sausage with pork skin and fat)
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt

Preparation

10 minutes preparation + 40 minutes cooking

Wash the chicory (preferably wild chicory) well, removing any dirt. Boil in a pot of lightly salted water. Cook for about ten minutes from when the water comes back to a boil. Drain the chicory and reserve some of the cooking liquid. Slice the annoglia (a sausage made in Basilicata and Campania from pork skin and fat). Saute the sliced sausage in extra virgin olive oil. When it begins to brown, add a garlic clove and let fork for a minute. Then remove the garlic and add the chicory. Cook for about 30 minutes. If you want to turn this dish into a soup, you can add a couple ladlefuls of the reserved cooking liquid. Otherwise, continue to saute in the pan. The amount of annoglia you use depends on how flavorful you want the dish to be.