Green chicory has a slightly bitter taste. After washing, let it to stand in cool water for one
hour: it will lose some of its bitterness.
Beat eggs with the Pecorino cheese.
Boil and chop the chicory, squeezing all the water out. Set aside.
Slice onions into julienne and sauté in olive oil. When just tender, never brown, add the chicory and mix well. Add eggs/pecorino mix. Saute, stirring just to heat, then put into a pre-heated, large soup tureen. Pour the piping hot chicken broth
over, stir well and serve.
Serves: 4
Contributor: pat ciesla
more soup recipes
more roman recipes
©
submit your recipes,
click here 
