Vegetarian
Cicoria ripassata
Chicory leaves blanched, then sautéed with garlic, chili and olive oil. A classic side dish from Lazio and Puglia, slightly bitter and full of flavor.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Wash the chicory well, discard any damaged parts and cut into pieces. Blanch for 5 minutes in a large pot of salted boiling water.
- Drain the chicory carefully, pressing lightly to remove excess water.
- In a large pan, heat the olive oil with the thinly sliced garlic and the finely chopped chili over medium heat for 1 minute.
- Add the drained chicory and sauté for 5 to 7 minutes over medium-high heat, until very tender and lightly golden.
- Season with salt and pepper, then serve warm with bread.
Variations and tips
With anchovies. Add 3 anchovy fillets with the garlic for a more intense, salty version.
More ideas
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Vatican City
Vatican City
Vatican City
Vatican City
Vatican City
Vatican City
Vatican City
Vatican City
Original Ecomely recipe.