Chicory Soup: Cicoria Seduta

Name: Chicory Soup: Cicoria Seduta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 4 slices day-old peasant bread, cut into 1/2-inch cubes; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kgs chicken wings, backs, and bones; 454 grams chicory, trimmed; 6 eggs; 296 milliliters extra-virgin olive oil, for frying; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 227 grams Parmigiano-Reggiano, freshly grated; 1 bunch parsley stems; 227 grams caciocavallo, freshly grated, or substitute provolone; 2 Tbsps salt, plus more, for seasoning; 2 Tbsps tomato paste; 6 liters water

Chicory Soup: Cicoria Seduta might be a good recipe to expand your main course repertoire. One portion of this dish contains around 59g of protein, 57g of fat, and a total of 847 calories. This recipe serves 6. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of peppercorns, chicory, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 375 degrees F. Grease a 9-inch casserole with butter.

Ingredients you will need

Butter

Equipment you will use

Oven

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Plunge the chicory into the boiling water and cook until wilted, about 3 minutes, then drain, and plunge into the ice bath.

Ingredients you will need

Endive

Water

Salt

Ice

Equipment you will use

Stove

Drain again and squeeze out excess water.

Ingredients you will need

Water

Chop the chicory finely and place in a small saucepan with 1/2-cup chicken stock. Cook over medium-high heat for 5 minutes, then remove from heat, and set aside.

Ingredients you will need

Chicken Stock

Endive

Equipment you will use

Sauce Pan

In a medium mixing bowl, beat the eggs, add salt and pepper, to taste, and then add 2 tablespoons each of Parmigiano-Reggiano and caciocavallo.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Egg

Equipment you will use

Mixing Bowl

Mix well, then add the chicory.

Ingredients you will need

Endive

Turn the mixture into the prepared casserole and top with half of the remaining cheese.

Ingredients you will need

Cheese

Bake in the oven for 30 minutes, until golden brown and crusty.

Equipment you will use

Oven

Remove from the oven and allow to cool.

Equipment you will use

Oven

Cut into six wedges and place each in a soup bowl. Bring the remaining chicken stock to a boil. Meanwhile, heat the olive oil to 325 degrees F in a tall-sided pot and add the bread cubes. Fry until they are golden brown on all sides and remove from the oil with a slotted spoon.

Ingredients you will need

Chicken Stock

Bread Cubes

Olive Oil

Soup

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Pot

Drain on paper towels, then distribute evenly among the bowls. Fill each bowl with a ladle of chicken stock, top with the remaining cheese, and serve.

Ingredients you will need

Chicken Stock

Cheese

Equipment you will use

Paper Towels

Bowl

Ladle

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle