Green chicory has a fairly bitter taste, so wash it well and leave it to stand in cool water for one hour: it will lose some of its bitterness. Boil and chop the chicory, squeezing all the water out, and set aside. Cut the onions into julienne and sauté with olive oil. When tender, not brown, add the chicory and mix well. Add the beaten eggs which have been previously mixed with the Pecorino, sauté briskly and place into a pre-heated, large soup tureen. Pour the piping hot broth over, stir well and serve. |
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