World Flavors Cookbook

Cicoria alla Romana

Chicory sautéed with garlic and chilli in olive oil — Rome's most beloved vegetable side.

Cuisine: Italy

Ingredients

• 800g chicory or cicoria catalogna
• 3 cloves garlic, sliced
• 1 dried chilli
• 5 tbsp olive oil
• Salt

Instructions

1. Wash chicory and blanch in salted boiling water 3-4 minutes. Drain and press out water.
2. Heat olive oil with garlic and chilli over medium heat.
3. Add blanched chicory and toss well.
4. Cook 5-7 minutes until tender and fragrant.
5. Season with salt. Drizzle with extra olive oil.