Chicory galette (Glië zeppolone) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on October 29, 2017

    I have to say I am impressed. I ran into this recipe while looking how to use up chicory past their prime (so cooked), and when I read the actual instructions I was a bit in disbelief. Really? I had never cooked polenta like this, I thought it was strange to just throw it in the pan like that. Also while doing it, it just looked as though it would never mold into a cake, I thought I was making a mess of it. But no. I persevered and the miracle happened. Tada! A polenta crusty vegetable galette. I used chopped chicory and green beans (i.e. haricots verts, long). I followed the recipe to the letter, except, I put the garlic, herbs, chilies to cook for a couple of minutes before adding back the greens. Will definitely make again.

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