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
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.