Troccoli Surf and Turf: Recipe with Chicory, Fresh Anchovies, and Sun-Dried Tomatoes

Troccoli with Fresh Anchovies, Chicory, and Sun-Dried Tomatoes represent the perfect meeting of sea and land, a dish that celebrates autumn in its most authentic expression. This recipe originates from the peasant wisdom of those who, during the olive harvest for the new oil campaign, know how to recognize and gather wild chicory growing spontaneously between the rows, transforming it into precious ingredients for the table.

Wild chicory, with its slightly bitter and distinctive flavor, is one of autumn's hidden treasures. Harvested precisely during the 2025/2026 olive oil campaign, it carries the scent of damp earth and the memory of ancient customs. Its bitter note balances perfectly with the sweetness of fresh anchovies and the intensity of our sun-dried tomatoes, creating a balance of flavors that is the hallmark of great Mediterranean cuisine.

Troccoli, a typical pasta with a rough and porous shape, are perfect for capturing every drop of sauce. Our extra virgin olive oil flavored with chili pepper gives the dish that delicate spiciness that enhances both the marine flavor of the anchovies and the strong taste of the chicory, binding all the ingredients in a complete gustatory harmony.

The preparation technique requires attention to timing: the chicory is stewed slowly to soften its leaves and sweeten its flavor, while the anchovies only need a few seconds of cooking to maintain their delicate texture. The sun-dried tomatoes, added at the end of preparation, provide sweet and concentrated notes that complete the dish.

This first course tells the story of the olive oil season: the work in the fields, the discovery of wild herbs, the freshness of autumn's catch. It is a dish that speaks of tradition and territory, perfect for hearty lunches when the days get cooler and you crave strong and enveloping flavors.

Preparation time: 15 minutes
Cooking time: 25 minutes
Difficulty: Medium
Servings: 2 people

INGREDIENTS

250g troccoli
150g fresh anchovies, filleted
150g chicory
3 cloves garlic
Extra virgin olive oil with chili pepper
Sun-dried tomatoes in extra virgin olive oil
Salt

PREPARATION:

1- Sauté two cloves of garlic in chili-infused extra virgin olive oil, add the chicory, cover with a lid, and let it stew over low heat for about 15 minutes. Set aside.

2- Sauté another clove of garlic in chili oil and add the anchovies. A few seconds of cooking will be enough.

3- Boil the troccoli in salted boiling water, drain them, and add them to the pan containing the anchovies. Also add the chicory and stir with some cooking water.

4- Finish with the sun-dried tomatoes and serve hot.