Zuppa Di Scalora(Escarole Soup) - cooking recipe

Ingredients

8 c. chicken broth
1 celery stalk, diced
2 oz. pork fat, finely chopped
1/4 c. extra olive oil
1 lb. escarole, shredded
3 eggs, well beaten
3/4 c. grated pecorino or Parmesan cheese
1 carrot, diced
1 onion, sliced
4 garlic cloves, finely chopped
salt and ground pepper
1 Tbsp. chopped parsley

Preparation

Bring the broth to boil.
Add the carrot, celery and onion. Simmer over low heat for 1 hour.