Ingredients: Per 4 servings
Cut the chicory (Italian catalogna variety if available) into thin strips and wash carefully. Rinse multiple times. Then add to a pot and cover with water. Adjust the salt and boil for 5 to 10 minutes, according to how tender the vegetables are. Meanwhile, finely chop the onion and cook in a separate pot with extra virgin olive oil, a pinch of powdered chili pepper and a couple tbsp of water. Then add the drained chicory and adjust the salt and pepper. Cook for a minute or two, then add the broth and let boil for 15 minutes. Crack the eggs and collect the yolks in a bowl with the cream, 4 tbsp of grated Parmigiano Reggiano, the flour, balsamic vinegar, salt and pepper. While continuing to whisk, add this cream to the chicory soup and boil for a few minutes. Serve in individual plates, beginning with a layer of soup, then a slice of bread, then Parmigiano shavings, and then another layer of soup, one of bread and more cheese.