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.