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A tasty recipe from Abruzzo cuisine combining flavors of land and sea. This is how “chicory and baby squid soup” is born, a hearty and flavorful first course, very simple to prepare. With a few steps, you can bring to the table a dish based on vegetables and seafood.
Servings: 4 persone
Ingredients
- 400 gr Chicory
- 1,2 liters Vegetable broth
- 2 nr Eggs
- 2 tablespoons Pecorino cheese grated
- 300 gr Squid
- 1 tablespoon Olive oil extra virgin
- 1 nr shallot
- qb Salt
- qb Pepper
Instructions
- Bring the broth to a boil in a pot.
- Wash and clean the chicory, then cook it in a pot with little water. Drain and cut into strips.
- Remove the transparent cartilage from the squid. Hollow them out and eliminate the beak. Rinse and drain.
- Beat the eggs in a bowl with the pecorino cheese and a pinch of salt.
- Remove the broth from heat and add the eggs and chicory, stirring until the eggs set.
- Peel the shallot. Sauté it in a pan with the oil and calamari, letting them flavor over medium heat for about two minutes. Season with salt and pepper.
- Pour the soup into individual plates and top with the calamari and shallots. Serve.
Notes
- It is recommended to accompany the soup with a piece of homemade bread.
- For those who like it spicy, add some chopped chili to the calamari.
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