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.
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
Instructions
- 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.