May
Let
4 prs.
20 min.
Chicory sauteed with chili and garlic
- 500 g Wild chicory
- 4 cloves of garlic
- 1 chili or a pinch of dried chili
- Salt
- 10-12 ice cubes
- Clean the chicory by removing the bottom part close the root and wash it thoroughly under running water.
- Prepare a bowl of ice water and bring a big pot of water to a boil, and blanch the chicory in salted water for 2 minutes. Afterwards cool it down in ice water.
- Crush the garlic cloves lightly with the flat side of a knife.
- Meanwhile, in a pan with two tablespoons of oil, make a “Soffrito" by gently cooking chili and the crushed garlic cloves for 3 minutes. Be careful not to burn the garlic.
- Carefully drain the cooked chicory and add it to the pan. Sauté it with a pinch of salt and pepper and continue cooking for about 6 minutes, stirring occasionally.
- Turn off the heat, remove the garlic and pour the chicory with its dressing into a plate and serve it hot.
Tips
Cooking greens “ripassata” is a technique from central Italy that is typically used for working with bitter herps. By blanching the herbs before frying them the bitterness is soothed significantly and it is a technique that can be applied to most bitter herbs. Traditionally ripassata is made with chicory, dandelion or swizz chard, but chicory is the favoured one. It’s a dish served as a side or as one among several antipasti. The chili, garlic and olive oil blends perfectly with the bitterness and adds to a very flavourful dish.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
