Chicory Sautéed Roman Style Cicoria Ripassata Alla Romana Recipes

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CHICORY, SAUTéED ROMAN STYLE (CICORIA RIPASSATA ALLA ROMANA)



Chicory, Sautéed Roman Style (Cicoria ripassata alla romana) image

Provided by Nicoletta

Time 40m

Number Of Ingredients 6

4 cups fresh chicory leaves (during cooking it will significantly reduce its volume)
6/8 cups boiling water
3 Tbsp extra virgin olive oil
2 cloves garlic, whole
2 tsp salt
1/2 peperoncino (chili flakes), crushed or whole

Steps:

  • Clean and cut the leaves of the chicory. Wash them well under running water.
  • Place a big pot of water to boil on the stove, then when the water comes to a boil place the chicory leaves in.
  • Let cook for about 10 to 15 minutes.
  • Drain the chicory leaves in a colander and set aside to cool.
  • When cooled off, squeeze remaining water out of them and make into a couple balls. At this time you can freeze some if you don't want to use it all.
  • In a frying pan fry olive oil, garlic and chili flakes.
  • When the garlic is golden in color, add the chicory leaves and salt.
  • Fry in the pan for about 10 minutes, stirring to let the leaves infuse with the oil mixture.
  • Serve warm.

SAUTéED CHICORY



Sautéed Chicory image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Dinner     Healthy     Vegan     Potluck     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 (side dish) servings

Number Of Ingredients 4

3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon hot red-pepper flakes

Steps:

  • Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.
  • Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
  • Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.

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