Recipe Cicoria Cacio E Uova


1 lb. green chicory
1/4 cup extra virgin olive oil
1 qt. broth
2 onions
3 eggs
4 tbs. grated Pecorino

How to make Cicoria, Cacio e Uova:

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 saute 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, saute briskly and place into a pre-heated, large soup tureen. Pour the piping hot broth over, stir well and serve.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at