Chicory and pork soup
Instructions
Clean and wash the chicory; then boil it in boiling water, drain and squeeze it.
In a pot put the vegetables, meat, sausage, broth; season with salt, cover and simmer gently for 2 hours.
Toast bread and place on the plates.
When cooked meat and sausage cut into slices, combining it to soup and pour over the bread.
Ingredients and dosing for 4 persons
- 800 g of wild chicory salad
- 200 g of pork leg meat
- 100 g of cervellatina (fresh sausage)
- 100 cl of broth
- Bread
- Grated pecorino cheese
- Salt