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- Cicoria, Cacio e Uova
- (Chicory, Pecorino and Egg Soup)
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Ingredients:
1 lb. green chicory
1/4 cup virgin olive oil
1 qt. chicken broth
2 onions
3 eggs
4 tbs. grated Pecorino cheese
1 pound spaghetti
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- Directions:
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- 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.
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- Break the spaghetti in 2
inch pieces and cook.
Boil and chop the chicory, squeezing all the water out, and set aside.
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- Cut the onions into julienne and sauté with olive oil. When tender,
not brown, add the chicory and mix well.
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- 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!
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