Italian Recipes
CICORIA, CACIO E UOVA

CICORIA, CACIO E UOVA

Chicory, Pecorino, and Egg Soup

How to make the Chicory, Pecorino, and Egg Soup:

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. Boil and chop the chicory, squeezing all the water out, and set aside. Cut the onions into julienne and saute 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, saute briskly and place into a pre-heated, large soup tureen. Pour the piping hot broth over, stir well and serve.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM