Chicory, Cheese and Eggs

Name: Chicory, Cheese and Eggs (Cicoria, Cacio e Uova)
Yield: Serves 4
Cuisine: Abruzzi
Ingredients: 1 large stick celery, chopped; 2 eggs, beaten; 5 sprigs parsley, finely chopped; 1 lb (450 g) Belgian chicory or curly endive, carefully picked over; salt; 4 tablespoons olive oil; 2 oz (50 g) lard mashed with 1 chopped onion; 1 large onion, peeled and finely chopped; 2 oz (50 g) pecorino cheese, grated; 2 carrots, scraped and finely chopped; 2 pints (1.2 litres) chicken or beef broth

Cicoria, Cacio e Uova

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is a speciality from the Abruzzi, and makes wonderful comfort food! It is actually very healthy and nourishing, a sort of cross between a soup and a vegetable dish.

Ingredients

1 lb (450 g) Belgian chicory or curly endive, carefully picked over
salt
2<

Europe
Italy
Side dish
Gluten-free
Soup
Mediterranean

Method

Wash the chicory very carefully, then boil it in plenty of salted water for about 10 minutes. Meanwhile, bring the broth to the boil, then add all the other chopped vegetables and the parsley. Fry the mashed lard and onion with the olive oil for about 8 minutes or until the onion is softened.

Drain the chicory and squeeze it dry lightly with your hands, chop it coarsely and add it to th