"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, December 12, 2017

Recipes - Radicchio al brodo

Radicchio and escarole are too bitter to eat raw in salads, but when cooked they release their intense flavor and make for a delicious soup.

Image result for images escarole soup
Radicchio al Brodo
* 1 lg. bunch radicchio or endive cut into 3” pieces
* 2 bouillon cubes (vegetarian, low salt preferred; but any chicken-based will do)
* 1/2 cup grated parmesan
* 1 egg
* 2 cups water
* salt, pepper
- Combine cheese, salt, pepper in mixing bowl; and whisk well
- Boil radicchio in bouillon broth for approx. 5 minutes or until tender
- When radicchio is tender, slowly add egg mixture, stirring constantly
- Serve

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