Cicoria Ripassata

Name: Cicoria Ripassata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 1000 g cicoria (cultivated chicory greens); 2 tbsp coarse sea salt; 60 ml Extra virgin olive oil; 3 cloves Garlic; 2 whole peperoncino (dried red chilli); 0.5 tsp Fine sea salt

A classic Roman side dish of tender bitter chicory greens sautéed in a pan with generous extra virgin olive oil, garlic, and spicy chilli.

🇮🇹Italy· Lazio

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 6 gathered

Servings

1000 g cicoria (cultivated chicory greens) — trimmed and washed thoroughly in cold water
2 tbsp coarse sea salt — for salting the boiling water
60 ml Extra virgin olive oil — robust and fruity flavour
3 cloves Garlic — peeled and lightly crushed
2 whole peperoncino (dried red chilli) — crumbled, or to taste
½ tsp Fine sea salt — to season at the end

Equipment

•Large stockpot
•Colander
•Large heavy frying pan
•Tongs
•Chef's knife

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 14 g
carbs: 6 g
fibre: 5 g
protein: 4 g
calories: 165 kcal

Instructions

1
Bring a large pot of water to a rolling boil over high heat.
2
Add the coarse sea salt and the prepared chicory greens to the pot.
3
Boil the chicory uncovered for 8 to 10 minutes until the thickest stems are tender.
4
Drain the greens into a colander, pressing gently with a spoon to expel excess cooking water.
5
Heat the extra virgin olive oil in a large frying pan over medium-low heat.
6
Add the crushed garlic cloves and crumbled chilli to the pan.
7
Sauté for 2 minutes until the garlic is pale golden and aromatic.
8
Add the drained chicory to the pan and toss thoroughly to coat in the warm oil.
9
Fry over medium heat for 6 to 8 minutes until the greens absorb the seasoned oil.
10
Season with fine sea salt, toss once more, and transfer to a warm serving dish.

Chef's tips

Pressing excess moisture out of the boiled chicory ensures the greens fry and absorb the oil rather than stew in their own water. If the greens are exceptionally bitter, rinsing them briefly in cold water after boiling will temper the sharpness. Keep the garlic on low heat so it flavours the oil without burning.

Ingredient substitutions

cicoria (cultivated chicory greens) → dandelion greens, curly endive, or mature Swiss chard
peperoncino (dried red chilli) → half a teaspoon of dried red chilli flakes

Storage

Keep leftover cooked chicory in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a hot frying pan with a teaspoon of olive oil until sizzling and heated through.

Common mistakes to avoid

•Skipping the initial boiling step, which leaves the fibrous chicory stems tough and chewy.
•Leaving too much water in the greens, causing the oil to splatter and making the dish watery.
•Burning the garlic before adding the greens, which imparts an acrid, unpleasant flavour.

Serving suggestions

Serve hot as a contorno alongside Roman saltimbocca or roast pork.Heap onto thick slices of toasted sourdough bread for a rustic bruschetta.Pair with fresh creamy ricotta or buffalo mozzarella to balance the assertive bitterness.