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Ingredientes
- 6 quart water
- 2 Tbsp. salt plus more for seasoning
- 1 lb chicory trimmed
- 6 c. Brown Chicken Stock (see recipe)
- 6 x Large eggs
- 1/2 lb Parmigiano-Reggiano freshly grated
- 1/2 lb caciocavallo freshly grated (or possibly substitute provolone)
- 1 1/4 c. extra-virgin extra virgin olive oil for frying
- 4 slc day-old peasant bread cut 1/2" cubes
Direcciones
- Preheat the oven to 375 degrees. Grease a 9-inch casserole with butter.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Set up an ice bath next to the stovetop. Plunge the chicory into the boiling water and cook till wilted, about 3 min, then drain, and plunge into the ice bath. Drain again and squeeze out excess water.
- Chop the chicory finely and place in a small saucepan with 1/2 c. chicken stock. Cook over medium-high heat for 5 min, then remove from heat, and set aside.
- In a medium mixing bowl, beat the Large eggs, add in salt and pepper, to taste, and then add in 2 Tbsp. each of Parmigiano-Reggiano and caciocavallo. Mix well, then add in the chicory.
- Turn the mix into the prepared casserole and top with half of the remaining cheese. Bake in the oven for 30 min, till golden and crusty. Remove from the oven and allow to cold.
- Cut into six wedges and place each in a soup bowl. Bring the remaining chicken stock to a boil. Meanwhile, heat the extra virgin olive oil to 325 degrees in a tall-sided pot and add in the bread cubes. Fry till they are golden on all sides and remove from the oil with a slotted spoon. Drain on paper towels, then distribute proportionately among the bowls. Fill each bowl with a ladle of chicken stock, top with the remaining cheese, and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1377g | |
| Recipe makes 6 servings | |
| Calories 678 | |
| Calories from Fat 533 | 79% |
| Total Fat 60.02g | 75% |
| Saturated Fat 14.05g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 1118mg | 47% |
| Potassium 470mg | 13% |
| Total Carbs 13.4g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.68g | 0% |
| Protein 22.95g | 37% |
