Chicory in Broth
Cicoria in Brodo
Wild chicory and boiled pork in a tasty broth, served with rustic country bread And pecorino.
Chicory in broth is a one-dish meal A traditional dish with a rustic and hearty character, designed to enhance the wild chicory along with the richness of boiled pork. The broth provides an intense and fragrant base, while the vegetables, first boiled and squeezed, retain their consistency and lose some of their natural bitterness. The presence of the leg, ear, and pork rind makes the liquid full-bodied and gives the preparation a full consistency, balanced by the vegetal flavour of the chicory. rustic country bread stale, especially if toasted, absorbs the broth and adds a rustic note; pecorino It completes the dish with flavor and aroma. This recipe is part of the Italian culinary tradition. Cooking requires careful attention to cleaning the meat, skimming the broth, and then defatting it—essential steps for a harmonious result.
Instructions
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8 steps · natural Italian voice
Prepare the meats
Clean the paw, ear and throat thoroughly. pork rind Pork. Remove any remaining bristles by passing the parts over a flame, then rinse them several times under cold running water. Complete the cleaning process when the surface appears free of impurities and no visible residue remains.
Start the broth
Pour plenty of salted water into a shallow pan from high edges and add the onion and the celery stalkBring the liquid to a boil, then immerse the pork parts. Maintain a steady boil and remove with a skimmer the foam that rises to the surface, so the broth remains clearer.
Cook the boiled meat
Continue cooking until the meat comes away easily from the bones and the pork is tender. The cooking time isn't specified in the recipe; consider the cooking process complete when the meat yields to the pressure and the juices have developed a full-bodied flavor. Turn off the heat and let the boiled meat cool completely in its broth.
Skim the broth
Once the broth and meat are cool, remove any fat that has collected on the surface. Carefully degrease the pork parts as well, removing any visible excess. Continue until the broth is clear and the meat is ready to be reheated, free of any excessive fat.
Boil the chicory
Clean the wild chicory, wash it carefully, and immerse it in boiling salted water. Boil it until the leaves are tender. Drain and let it cool; when it's ready to handle, squeeze it firmly to remove the cooking water and reduce some of the natural bitterness.
Cut the vegetables
Chop the well-squeezed chicory into smaller, even pieces. This size makes it easier to distribute the vegetables throughout the broth and allows them to be collected along with the meat and liquid. Keep the chicory ready for the final addition, without leaving it submerged in more water.
Flavor the chicory
15 minYou put on the heat Add the defatted broth to the meat and bring slowly to a boil. Once the liquid returns to a steady boil, add the chopped chicory. Cook for about 15 minutes, maintaining a moderate boil, until the vegetables are flavored and the broth's aroma becomes uniform.
Serve with bread and pecorino
Distribute the chicory in very hot broth on the plates and accompany it with the slices of rustic country bread stale, toasted if necessary. Finish with a sprinkling of pecorino grated. Serve immediately, once the broth is hot, with the tender vegetables and the bread still able to absorb some of the liquid.
Chef's Tips
The editorial staff recommends cooling the boiled meat completely before skimming it: this way the fat separates more easily and the broth is cleaner.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of wild chicory 1 pork knuckle
- 1 pig's ear 1 piece of pork rind
- 1 onion
- 1 celery stalk
- (4 tbsp) 4 tablespoons Of pecorino grated 4 slices of rustic country bread stale salt
Can't find it in the US?
- pork rindInternational markets
Fresh pork skin from Latin or Asian markets
Or: A piece of skin-on salt pork, or a pig's foot
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
⚠️ Automatic ingredient-based detection. Always check product labels.
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