Savoy Cabbage and Chicory Soup
Ingredients
- 350 g of wild chicory
- 200 g of Savoy cabbage
- 1 salt cured pig’s foot
- 200 g of pork rind, cleaned
- 30 g of fennel seeds
- 125 ml of extra virgin olive oil
- Salt
Preparation Instructions
Blanch the pig’s foot. In a large pot of salted water, cook the pig’s foot and the pork rind, 2 ½ hours. Once in a while, remove the fat and other impurities with a spoon. Add the washed wild chicory, the sliced Savoy cabbage and the fennel seeds. Season with salt and continue cooking over medium heat. Serve very hot with a drop of olive oil.
