Chicory, Cheese and Eggs

Cicoria, Cacio e Uova

Preparation info
  • Serves


    • Difficulty


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.


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


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