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.
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.
© 1990 Valentina Harris. All rights reserved.