AI-generated image
Cicoria ripassata
Sautéed bitter chicory
Cicoria ripassata: Lazio and Puglia's twice-cooked bitter chicory with garlic and chilli
In Rome and across Puglia, cicoria is the bitter green that arrives at every market from autumn to spring, often gathered wild in the fields. It is boiled first to soften its bitterness, then "ripassata", passed through the pan again with garlic, chilli and olive oil. Roman trattorie serve it next to roast lamb or saltimbocca, and in Puglia it is the classic partner for fava bean purée. Chef's tip: boil the chicory in plenty of well-salted water and then squeeze it hard; most of the harsh bitterness goes down the drain with the water.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb cicoria (dandelion-type chicory), chard or turnip topstrimmed and washed
- 1 tbsp coarse saltfor the water
- 4 tbsp extra virgin olive oil
- 3 cloves garlicsliced
- 1 dried red chillicrumbled
- ½ tsp salt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Bring a large pan of water to the boil with 1 tbsp coarse salt. Add 2 ¼ lb cicoria (dandelion-type chicory), chard or turnip tops and cook for 8–10 minutes, until the thick stems are tender.
10 minStep 2: Drain, cool briefly under cold water and squeeze out as much water as you can with your hands. Roughly chop.
Step 3: Heat 4 tbsp extra virgin olive oil in a frying pan with 3 cloves garlic and 1 dried red chilli over a medium heat for 1–2 minutes, until the garlic is pale gold.
2 minStep 4: Add the chicory and ½ tsp salt and cook for 4–5 minutes, stirring, until it is hot and glossy and lightly crisp at the edges. Common mistake: not squeezing enough; wet greens steam and taste flat instead of frying.
5 minStep 5: Serve warm or at room temperature.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 7 g
- Fat
- 8 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cicoria ripassata take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of dried red chilli?
- ½ tsp chilli flakes per chilli.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
