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.

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