Roman Style Sauteed Catalonia Chicory

In the Lazio region the tender and crunchy inner heart of sprouted chicory is named Puntarelle. They are one of the greatest pleasures of Roman cuisine in springtime. The recipe we are presenting here for Roman style sauteed chicory, is a typical rustic side dish of Roman Cuisine, made either with a Catalonia chicory head or with the intense green and outer leaves of a sprouted chicory head.

A cast iron pan with sauteed chicory, chili and garlic


  • 1 medium head Puntarelle or Chicory

  • 2 cloves garlic, crushed and without skin

  • salt and hot pepper to taste

  • extra virgin olive oil

How to make it

  1. Wash the Chicory or Puntarelle leaves, trim away the hard part and cut the long ones in half. Bring a pot filled with water to a boil, then add salt and place the puntarelle in. Let cook on low heat for about 10 min. Drain very well and keep aside.

  2. Warm a medium large frying pan on medium heat. Then add extra virgin olive oil, garlic, and hot pepper. Let stir fry for a few minutes and then add the puntarelle. Toss gently on high heat and saute for a few minutes.

  3. Remove the garlic, add extra hot pepper to taste and serve. 

  4. If you want some extra taste, add 2/3 anchovy filets in the frying pan with oil and garlic. Fry until the anchovy is melted. Season the chicory with this sauce.

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Recipe by Mad & Delicacy

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