TABELIAAUTHENTIC RECIPE
Cicoria RipassataRoman Sautéed Chicory
A classic Roman contorno of blanched chicory sautéed again with garlic, chili and olive oil. Its bitterness gives definition to rich, salty second courses such as saltimbocca, porchetta and grilled chicken.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Chicory greensTrim the base; use the leaves and tender stems700 g
- GarlicThinly sliced2 cloves
- Dried chiliDeseeded and cut into small rings1
- Extra virgin olive oil45 ml
- Salt6 g
Method
Prepare the chicory and aromatics
- 1 Meanwhile(While preparing the ingredients.) Start bringing a large pot of water to the boil.
- 2 Trim the bases from 700 g chicory and wash the leaves and tender stems thoroughly.
- 3 Thinly slice 2 garlic cloves.
- 4 Deseed 1 dried chili and cut into small rings.
Boil and squeeze the chicory
- 1 Add 3 g salt to the boiling water and cook the chicory for 3–4 minutes.
- 2 When the stems bend easily and the greens are deep green, transfer to cold water and squeeze out the water firmly.
Infuse the oil with garlic and chili
- 1 Put 45 ml extra virgin olive oil, the garlic and dried chili in a frying pan over low heat.
Ready when
Continue when the garlic is pale golden and the chili has infused the oil with its aroma.
Sauté the chicory to finish
- 1 Add the chicory, increase to medium heat, sprinkle with 3 g salt and sauté again for 4–5 minutes.
Ready when
It is ready when excess moisture has evaporated, the leaves shine with oil and the garlic aroma has spread throughout.
About this dish
At Rome’s markets, seasonal wild greens and cultivated chicory are piled high. Bitter leaves have long been a familiar flavor at the Roman table, and cicoria ripassata is one of their representative side dishes.
In Rome, bitter greens often sit beside salty, rich second courses such as saltimbocca, porchetta and lamb. Chicory’s bitterness meets the weight of the meat and gives the table another point of balance.
The cooking time and amount of chili differ from household to household, but keeping bitterness at the table is a shared principle. Roman trattorias still naturally serve it alongside meat, expressing bitterness’s place in Roman cuisine.
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