Minestra di riso e cicoria con il battuto

Name: Minestra di riso e cicoria con il battuto (Soup of rice and chicory with battuto)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 ounces (60 g) grated pecorino, preferably pecorino romano; 2 ounces (60 g) grated pecorino, preferably pecorino romano; salt; pepper; 7 ounces (200 g) comune or other rice for soup; 7 ounces (200 g) comune or other rice for soup; 1 pound (450 g) chicory; 7 ounces (200 g) small sauce tomatoes; 4 cups (1 liter) vegetable broth; 1 heaping tablespoon battuto

Soup of rice and chicory with battuto

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 pound (450 g) chicory
7 ounces (200

Europe
Italy
Starter
Mediterranean
Soup
Gluten-free

Method

Trim and rinse the chicory. Drop it into 2 quarts (2 liters) lightly salted boiling water and cook for several minutes, or until tender. Drain, squeeze, and then chop the chicory, not too finely. Peel the