Cicoria Selvatica e le Polpettine
It is very common to see people foraging here in Puglia, picking what look like weeds from the side of the road, in the small parks whose sidewalks are overgrown and also directly from the sidewalks. They put the weeds in bags, take them home, wash them, cook them and eat them. They forage for several things, wild asparagus in the spring and lately wild cicory. Now I am hoping that the wild cicory that I bought at the market came from a field in the countryside and not from an over grown sidewalk, this town is overrun with stray dogs and I see them doing their business on this comestible weed all of the time. Adds flavor?
I love cicoria, fell in love with in Rome and can find it here in several different forms. One thing that I really love about it is that it is a weed, wild and even though I am too finicky to go foraging for it, I love that it is foraged food.
I also love my fruttivendola because when I bought this, she immediately told me how she would prepare it. With meatballs, cooked in broth in the oven. Cool, my daughter lives for meatballs. I took them home and while preparing the meatballs asked my babysitter, who, of course, is also Pugliese, about this recipe and she offered a few tips of her own.
Cicoria Selvatica e le Polpettine
- 2 kilos of cicoria or dandelion greens, cleaned
- 10 winter tomatoes
- 1 liter of meat broth or water conserved from boiled cicoria
- 100 grams of grated pecorino cheese
- 1 pound ground veal
- 1 large egg, beaten
- ½ cup fine dry bread crumbs
- ½ cup Parmigiano-Reggiano, finely grated
- salt to taste
One Year Ago: Risotto with Orata, Leeks, Sundried Tomatoes and Saffron & Zuppa di Pesce
Two Years Ago: Trattoria al Gambero, Porto Cesareo (LE), I Secondi della Lanternaia & L’Antro, Crispiano (TA)
Three Years Ago: Reezy Peezy & Kale with Cannellini and Polenta
Four Years Ago: Lentil Tomato Soup & Spaghetti alla Gricia
Five Years Ago: Frittata di Maccheroni, Asparagus and Spinach Risotto, Chicken Tikka with Pomegranate Couscous Salad, Pot Stickers, La Carbonara, Chicken Thighs with Saffron, Green Olives & Mint, Tiramisu, Spaghetti with Scallops & Gumbo Ya Ya
Italicious 
Love cicoria, I discovered it in Italy. It took a while to get used to the taste but after a while I started looking for ever wilder and more bitter varieties!
but I expect the skills are transferable – if not hereditary !
This recipe is for Italian meatballs, Jon, not Swedish meatballs . . . Judy
Tuesday 2/25/14 Anneka doesn’t get her love of meatballs from any place strange. My Dad, her Over-Opa loved Swedish Meatballs. They were small like the ones in your pictures. His Mom, my Grandma Carlsten & Anneka’ Great-Great Grandma, really knew how to make them. Of course, I could ask Lois & my Cousins if any of them knew the recipe.
Maybe I’ll do that now with those for whom I have e-mail addresses.
Love to all, Dad/Opa
Sent from my iPhone