Italian cuisine · Vegetable Dishes

Cicoria Ripassata

Roman leaf chicory, first boiled until tender and then pan-fried in garlic oil with chili.

Ingredients · for 4 servings

• 1 kg leaf chicory (or dandelion greens or chicory endive as a substitute)
• 4 garlic cloves
• 1 dried chili pepper
• 6 tbsp olive oil
• 1/2 lemon
• Salt, pepper

Instructions

1. Wash the chicory thoroughly, remove wilted leaves and the tough root ends, and roughly cut the leaves into manageable pieces.
2. Cook uncovered in plenty of boiling salted water for 10–12 min. until the stems are tender – cooking uncovered keeps the greens fresh and mellows the bitterness.
3. Drain the chicory, rinse under cold water and squeeze firmly into balls with your hands, then loosen it back up.
4. Heat olive oil in a large pan and let the roughly chopped garlic cloves and crumbled chili pepper infuse over low heat for 1–2 min.
5. Add the chicory and fry over medium-high heat for 6–8 min., turning several times, until the leaves have absorbed the oil and lightly crisp at the edges.
6. Season with salt, pepper and the juice of half a lemon, and serve warm as a classic Roman side dish.