Cicoria Ripassata

This Cicoria Ripassata recipe showcases the unique and slightly bitter taste of chicory, expertly sautéed with garlic and olive oil. It's a simple yet elegant dish that highlights the natural flavors of the chicory while offering a satisfying crunch. Perfect as a side dish or a topping for pizza and pasta.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 3 Servings

Course: Side Dish

Cuisine: Italian

Calories: 120

Ingredients Method Notes

Ingredients

500 g chicory cleaned and trimmed
2 tablespoons olive oil
2 cloves garlic minced
Salt to taste
Red pepper flakes optional
Fresh lemon juice for serving
Parmesan cheese for garnish optional

Method

Prepare the Chicory: Wash thoroughly, trim ends, and cut into smaller pieces if needed.
Sauté Garlic: Heat olive oil in a skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Cook the Chicory: Add chicory, cook for 5–7 minutes until wilted and tender. Season with salt and red pepper flakes if using.
Serve: Plate the sautéed chicory, drizzle with lemon juice, and garnish with Parmesan if desired.

Notes

Blanching the chicory briefly before sautéing can reduce bitterness if desired. Add anchovy fillets during the garlic sauté for a deeper umami kick. Best served warm with a splash of fresh lemon.