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Chicory Soup: Cicoria Seduta (Mario Batali) Recipe

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Chicory Soup: Cicoria Seduta (Mario Batali)
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Ingredients
17
Count
Nutrition
1432
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F. Grease a 9-inch casserole with butter.
  2. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Plunge the chicory into the boiling water and cook until wilted, about 3 minutes, then drain, and plunge into the ice bath. Drain again and squeeze out excess water.
  3. Chop the chicory finely and place in a small saucepan with 1/2-cup chicken stock. Cook over medium-high heat for 5 minutes, then remove from heat, and set aside.
  4. In a medium mixing bowl, beat the eggs, add salt and pepper, to taste, and then add 2 tablespoons each of Parmigiano-Reggiano and caciocavallo. Mix well, then add the chicory.
  5. Turn the mixture into the prepared casserole and top with half of the remaining cheese. Bake in the oven for 30 minutes, until golden brown and crusty. Remove from the oven and allow to cool.
  6. Cut into six wedges and place each in a soup bowl. Bring the remaining chicken stock to a boil. Meanwhile, heat the olive oil to 325 degrees F in a tall-sided pot and add the bread cubes. Fry until they are golden brown on all sides and remove from the oil with a slotted spoon. Drain on paper towels, then distribute evenly among the bowls. Fill each bowl with a ladle of chicken stock, top with the remaining cheese, and serve.
  7. Brown Chicken Stock:
  8. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
  9. Yield: 1 1/2 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1431.73 Kcal (5994 kJ)
Calories from fat 962.85 Kcal
% Daily Value*
Total Fat 106.98g 165%
Cholesterol 539.31mg 180%
Sodium 4693.03mg 196%
Potassium 1245.63mg 27%
Total Carbs 39.04g 13%
Sugars 20.57g 82%
Dietary Fiber 6.02g 24%
Protein 79.97g 160%
Vitamin C 9.6mg 16%
Vitamin A 0.3mg 10%
Iron 7.1mg 39%
Calcium 254.1mg 25%
Amount Per 100 g
Calories 82.12 Kcal (344 kJ)
Calories from fat 55.23 Kcal
% Daily Value*
Total Fat 6.14g 165%
Cholesterol 30.93mg 180%
Sodium 269.19mg 196%
Potassium 71.45mg 27%
Total Carbs 2.24g 13%
Sugars 1.18g 82%
Dietary Fiber 0.35g 24%
Protein 4.59g 160%
Vitamin C 0.6mg 16%
Iron 0.4mg 39%
Calcium 14.6mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.7
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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