Share The Craco Society Website:

Savoy Cabbage and Chicory Soup

Savoy Cabbage and Chicory Soup


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



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.