Cicoria Ripassata (sautéed chicory)
Cicoria Ripassata is a classic Roman side dish that turns humble chicory into something bold and comforting. Gently boiled, then sautéed with garlic, olive oil, and peperoncino, cicoria alla romana is earthy, a little bitter, and packed with flavor.
When I first came to live in Italy, cicoria wasn’t one of my favorite dishes. I wasn’t used to its bitter flavor, so it took me a while to really appreciate it. But now? It’s one of my favorite contorni (side dishes) and I can’t get enough! Honestly, I could eat a whole plate of it with some freshly baked bread and call it a day.
If you’re ever in Rome and want to order this in a restaurant, ask for cicoria alla romana or cicoria ripassata in padella, both names are totally fine. Padella means pan, so the dish is literally just chicory greens sautéed in a pan. Simple and classic.
Anyway, let me show you how to make it at home and enjoy alongside meats or simply with crusty bread for a light, satisfying meal. It’s easy, and so satisfying!
How to Make Cicoria Ripassata in Padella
First things first: give that chicory a good rinse. These greens love to hang onto dirt like nobody’s business, so trim off any sad-looking leaves and rinse under cold water.
I like to swish it around a few times. Think of it like washing spinach, but with more attitude.
Now, bring a big pot of water to a boil and toss in a tablespoon of salt. Drop in the chicory and press it down with a spoon so it all gets under the water.
Let it simmer for about 4 minutes because you want it tender but still with a bit of bite.
Drain it really well. I give mine a gentle press in the colander to get out the extra water. It doesn’t need to be bone-dry, but you don’t want it dripping either, or the oil will splatter like crazy.
Now for the best part: the ripassata, the pan-frying! In a wide pan, heat up a good glug of extra virgin olive oil (don’t be shy, this is what gives the dish its flavor). Toss in a couple of smashed garlic cloves and let them sizzle around for a few seconds until they smell amazing.
Then comes the peperoncino. You only need a pinch, and be quick, it burns fast. A second or two is enough to wake it up.
Now, add the drained chicory and stir it around so it soaks up all that garlicky, spicy goodness. I usually let it cook for just a minute more, not too long, just enough to infuse the flavors.
Finish with a pinch of salt and that’s it. Serve your cicoria ripassata in padella warm or let it hang out at room temperature.
How I Like to Serve Cicoria alla Romana
Cicoria ripassata alla romana is one of those side dishes that goes with just about anything.
We usually serve it next to grilled sausages, roast chicken, or a classic Roman main like saltimbocca or abbacchio al forno. That bitterness cuts right through rich, meaty dishes in the best way.
Oh, and don’t be afraid to serve it at room temperature. It actually gets better as it sits and soaks in all those garlicky, spicy flavors.
The Leftovers
Leftover cicoria ripassata? Lucky you! It keeps really well in the fridge for up to 3 days, just pop it in an airtight container. I actually think it gets even tastier the next day.
To reheat, you can warm it up in a pan with a splash of water or a drizzle of olive oil, or just eat it cold or at room temp.
If you want to get a little creative, here’s what I do:
- Toss it into pasta with a bit of the cooking water, olive oil, and a handful of grated pecorino.
- Pile it on toasted bread with an egg on top. Soft-boiled, poached, or fried all work.
- Stir it into a frittata for a quick lunch or picnic bite.
- Serve it alongside beans or lentils for a super comforting meal.
Nothing goes to waste in my kitchen, especially when it tastes this good the next day.
More Italian Dishes
Print the recipe
Cicoria Ripassata alla Romana
Ingredients
- 2 pounds chicory greens
- 3 cloves garlic (minced)
- Extra virgin olive oil (as much as you want)
- crushed peperoncino peppers (as much as you want)
- salt (to taste)
Instructions
- Trim off any wilted or damaged leaves from the chicory and give it a good rinse under running water to remove any grit.
- Bring a large pot of water to a boil. Once it’s bubbling, add about one tablespoon of salt and drop in the chicory. Use a spoon to press it down so all the leaves are submerged.
- Let it cook for about 4 minutes, just until tender but still holding together. Drain well and set aside.
- In a large pan, heat up a good glug of olive oil over medium heat. Add the garlic and sauté just for a few seconds until it smells delicious.
- Toss in the chili pepper and give it a quick stir — just a couple of seconds so it doesn’t burn.
- Add the drained chicory and stir well to coat it in all that garlicky, spicy oil. Cook for one minute.
- Season with salt to taste and serve warm or at room temp.
Tips & Notes
- Use a large pan to sauté the greens, giving them plenty of space to soak up all the flavors.
- Don’t be shy with the olive oil, the bitterness of the greens is nicely balanced by the rich, smooth oil.
