Embroidered Chicory

Carefully clean the 600 g (21.16 oz) of wild chicory, removing the toughest parts and impurities. Rinse several times under running water until the water runs clear. This step prepares the vegetable for boiling and helps preserve its characteristic dark green color.

Boil the chicory in salted water until tender. Drain thoroughly and let cool enough to handle. Cooking should soften the leaves without completely breaking them, so the vegetable will retain a distinctive texture in the soup.

Squeeze the cooled chicory vigorously, removing as much of the cooking water as possible: this will also reduce some of its typical bitterness. Chop it finely or into small, even pieces so it can distribute evenly throughout the broth.

Pour the well-drained chicken broth into a pot and bring to a boil. Keep the liquid clear and free of excess fat, as the broth must complement the flavor of the chicory without overpowering the dish. Wait until it reaches a visibly boiling point before adding the vegetables.

Add the chopped chicory to the boiling broth and let it steep for about 15 minutes. Season with salt to taste Only if necessary. The broth should remain hot and fragrant, while the vegetables absorb the chicken's flavor, becoming tender and well-blended with the liquid.

Beat the 4 eggs in a bowl and add them to the (8 tbsp) 8 tablespoons Of pecorino grated. Work the mixture until you get a smooth mixture, without any obvious lumps. pecorino It needs to be distributed throughout the egg, so it can thicken and form the characteristic golden pattern in the soup.

Pour the mixture of eggs and pecorino in the boiling broth with the chicory. Bring to a boil again and stir gently: the heat will cause the egg to curdle into golden yellow filaments and small lumps, contrasting with the dark green of the vegetable. Serve when the embroidery is visible and the mixture it is coagulated.