|
| |
|
 |
- Chicory, Pecorino and Egg Soup
- (Cicoria, Cacio e Uova)
|
-
- Ingredients:
1 lb. green chicory
1/4 cup extra virgin olive oil
1 qt. chicken broth
2 onions
3 eggs
4 tbs. grated Pecorino cheese
1 pound spaghetti
-
- Directions:
-
- Green chicory has a fairly
bitter taste, so wash it well and leave it to stand in cool water for
one hour: it will lose some of its bitterness.
-
- Break the spaghetti in 2
inch pieces and cook.
Boil and chop the chicory, squeezing all the water out, and set aside.
-
- Cut the onions into julienne and sauté with olive oil. When tender,
not brown, add the chicory and mix well.
-
- Add the beaten eggs which
have been previously mixed with the Pecorino cheese, sauté briskly and place
into a pre-heated, large soup tureen.
Pour the piping hot broth over spaghetti, stir well and serve.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
