Chicory, Cheese and Eggs

Wash the chicory thoroughly under running water, removing any soil residue and any loose parts. Drain well before cooking, so the excess water doesn't dilute the boiling water. Make sure the leaves are clean and firm, ready to be immersed in salted water.

Boil the chicory in plenty of salted water until the leaves are tender but still firm. Drain thoroughly and squeeze well: it should release the cooking water without drying out. This allows the vegetable to better absorb the flavor during subsequent cooking. skillet.

Pour the olive oil in skillet and add the lardo crushed together with the chopped onion. Sauté over moderate heat, stirring, until the onion becomes soft and slightly transparent and the lardo It melts, forming a fragrant sauce. Avoid browning the onion; it should remain sweet and not burnt.

Add the well-squeezed chicory to the bottom of lardo, onion, and oil. Sauté over medium heat, stirring to distribute the seasoning evenly. Continue cooking until the vegetables are hot, flavorful, and slightly glossy; they should not release excess water onto the bottom of the pan. skillet.

Beat the eggs in a bowl until frothy a mixture homogeneous, then incorporates the pecorino grated. Mix until the cheese is well distributed and the mixture It appears uniform. Keep the mixture ready to combine with the chicory without letting the eggs sit for too long.

Pour the eggs with the pecorino in the skillet with hot chicory. Season with salt to taste and pepper, then stir immediately to combine the vegetables, eggs, and seasoning. Cook for a moderate amount of time. the mixture It should begin to set without forming dry lumps or taking on excessive color.

Pour a ladle of broth into the skillet and continue to mix gently. The liquid must become the mixture Softer and creamier, without turning it into a soupy mixture. Continue until the egg is set, the chicory is well coated, and no liquid remains on the bottom.

Turn off the heat as soon as the egg reaches a soft and compact consistency. Serve the chicory cacio e uova immediately, when the pecorino It's still fragrant and the dressing retains its creaminess. Avoid overcooking, as the egg could dry out and the vegetables lose their tenderness.