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1
Bring a large pot of unsalted water to a rolling boil. Add the wild chicory or dandelion greens and blanch for 2–3 minutes. Drain and discard the water entirely. The greens will have wilted but remain very bitter at this stage.
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2
Bring a second large pot of salted water to the boil. Return the drained greens and blanch for a further 2–3 minutes. Drain, press gently to expel excess water, and set aside. The double-blanching is the defining Marchigian technique: the greens should carry bitterness but no longer assault the palate.
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3
Pour the pork bone broth into a wide saucepan and bring to a gentle simmer. Add the crushed garlic cloves and the peperoncino. Allow them to infuse the broth for several minutes before any greens are introduced — they must perfume the liquid, not merely float in a finished soup. The broth will deepen in aroma.
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4
Add the double-blanched greens to the infused broth. This is where the dish lives or dies: if the greens have been single-blanched the bitterness will be overwhelming; if the broth is vegetable-based the bitter greens will have nothing to anchor against. Simmer together gently until the greens are fully tender and the broth has absorbed their character — the liquid should taste bitter, porky, and clean in equal measure.
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5
Remove and discard the garlic cloves and peperoncino. Ladle the soup into warm bowls. Drop one generous spoonful of fresh ricotta into each bowl at the moment of service. Do not stir: the ricotta should soften against the hot broth and create a creamy marble effect, retaining its form and providing textural contrast. Serve immediately with grilled bread rubbed with garlic.