Minestra di riso e cicoria (Chicory and Rice Soup)
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Minestra di riso e cicoria (Chicory and Rice Soup)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 heads of chicory
- 2-3 cloves of garlic peeled and slightly crushed
- olive oil preferably of the dark green 'fruity' kind
- 200 g 7 oz of rice
- salt and pepper
- Grated pecorino romano cheese for topping optional
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Instructions
- You trim and cut up the chicory (or just the green parts—see Notes below) into smallish pieces, throw it into some well salted boiling water and cook for about 5 minutes or so.
- You then transfer the chicory (use a slotted spoon, as you'll need the "broth" for later) into a pan in which you will have sautéed the garlic in olive oil. Let the chicory insaporire—absorb the flavors of the seasoned oil—for a minute or two, then add a few ladlefuls of the chicory 'broth' until you have the quantity of soup you like.
- Add rice and allow to simmer until the rice and chicory are tender. (If you have some cooked rice on hand, just add it at the very end, as when I made this soup, using some leftover white rice from a Chinese restaurant).
- Serve your chicory and rice soup in deep plates and top with pecorino cheese, freshly ground pepper and un filo d'olio--a drizzle of olive oil.
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