Directions
After trimming the chicory, rinse in plenty of salted water. Squeeze dry and sauté in a frying pan with the lardo and the onion.
Add the beaten eggs and cheese. Season with salt and pepper. Pour in the stock and simmer until done. Serve piping hot.
Ingredients (six serves)
- 500 g sugarloaf chicory
- 60 g of pestled lardo (fatback)
- 3 beaten eggs
- 1 finely chopped onion
- 1 ladleful of stock
- Grated Pecorino cheese
- Salt and pepper
Sugarloaf Chicory with Cheese and Eggs
Ingredients (six serves)
- 500 g sugarloaf chicory
- 60 g of pestled lardo (fatback)
- 3 beaten eggs
- 1 finely chopped onion
- 1 ladleful of stock
- Grated Pecorino cheese
- Salt and pepper
Directions
After trimming the chicory, rinse in plenty of salted water. Squeeze dry and sauté in a frying pan with the lardo and the onion.
Add the beaten eggs and cheese. Season with salt and pepper. Pour in the stock and simmer until done. Serve piping hot.
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