Monk’s soup

427 Views
 
Livello MASTERY
40 min
428 Views
 
Livello MASTERY
0 Persone
40 min
INGREDIENTI: per 0 persone
  • 1 lb chicory
  • salt
  • 4 cups broth
  • 1 cup extra virgin olive oil
  • 1 ¾ oz lard
  • 1 onion
  • grated Pecorino cheese
Preparation

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.

First courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more