Cicoria Ripassata (Sauteed Roman-style Dandelion Greens)

Whenever I am in Rome, I order Cicoria Ripassata. The dandelion greens are first cooked in water to remove some of the bitterness, then sauteed in EVOO with garlic and pepperoncino. Because it’s cooked twice, they call it “Ripassata.”  Mamma mia che buono! Buon appetito!


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