List of Ingredients
- wild chicory or dandelion greens
- 2 OZ. of bacon (or pancetta)
- 2 OZ. of grated Pecorino cheese
- 2 of whole eggs
- 1 of carrot
- 1 of celery stalk
- 1 of small onion
- Parsley
- Chicken broth
- Extravirgin olive oil
- Salt
Method
Clean and pare the chicory and boil it in unsalted water for 1-2 minutes after it returns to a boil. Drain and soak the greens in cold water for 30 minutes to get rid of some of the bitter flavor, then drain and mince. Mince the carrot, the celery, half the onion and a generous handful of parsley. In a saucepan, place 3 cups of chicken broth and cook the minced carrot, celery, onion and parsley for 10-15 minutes.
Mince the rest of the onion with 2 ounces of bacon. Brown this mixture in a saucepan with a drizzle of oil for 2-3 minutes, then add the chicory, cook and stir for 2 minutes, then remove from heat. In a bowl, beat 2 eggs with the pecorino cheese. Portion the eggs and cheese into 4 bowls, then add the chicory and the hot broth. Serve immediately.