Cicoria Ripassata: The Roman Way to Make Bitter Greens Irresistible

Bring a large pot of well-salted water to a rolling boil. Trim the chicory, discarding the tough base and any yellowed outer leaves. Cut into roughly 10 cm pieces.

Add the chicory to the boiling water and blanch for 4 minutes — it should be tender and fully wilted but not mushy. Drain into a colander.

Once cool enough to handle, grab the chicory in batches and squeeze firmly with both hands to expel as much water as possible. Set aside.

Put the olive oil, sliced garlic, anchovy fillets, and chili flakes into a large cold frying pan. Set over medium heat and cook for 3–4 minutes, stirring, until the garlic is just turning golden and the anchovies have completely dissolved into the oil.

Add the squeezed chicory to the pan. Raise the heat to medium-high.

Sauté for 5–7 minutes, tossing frequently with tongs, until the chicory is hot through and the leaf edges are lightly caramelised. The oil should coat every piece.

Taste for salt — the anchovies carry plenty, so you may need little or none. Serve immediately as a contorno, in a crusty roll, or piled over pizza bianca.