Time
40 minutes
Difficulty
Easy
Course
First Courses
Italian Region
Ingredients
Servings 4
- 1 lb chicory
- salt
- 4 cups broth
- 1 cup extra virgin olive oil
- 1 ¾ oz lard
- 1 onion
- grated Pecorino cheese
Preparation
30 minutes preparation + 10 minutes cooking
Carefully wash the chicory and boil it in abundant salted water. In half a glass of oil, gently fry the diced lard and a sliced onion. Add the chicory to the fried mixture, when it is cooked, drain, chop and leave to gain flavor. Pour the chicory and the stock into a tureen, sprinkle with grated Pecorino and serve hot.
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