Chicory, Cheese and Eggs

Cicoria, Cacio e Uova

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

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.


  • 1 lb (450 g) Belgian chicory or curly endive, carefully picked over
  • salt
  • 2 pints (1.2 litres) chicken or beef broth
  • 2 carrots, scraped and finely chopped
  • 1 large onion, peeled and finely chopped
  • 1 large stick celery, chopped
  • 5 sprigs parsley, finely chopped
  • 2 oz (50 g) lard mashed with 1 chopped onion
  • 4 tablespoons olive oil
  • 2 eggs, beaten
  • 2 oz (50 g) pecorino cheese, grated


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 the frying onion. Stir-fry for about 5 minutes.

Beat the eggs and cheese together in the bottom of a soup tureen, then add the chicory and onion mixture and combine these ingredients with a fork. Pour in the broth, stir once and serve.