Sfoglia Lorda Recipe

Preparing the Escarole

Preheat your grill or grill pan over medium heat. Cut the escarole in half lengthwise and brush the cut sides with olive oil. Season with salt and pepper.

Grilling the Escarole

Place the escarole cut-side down on the grill. Grill for about 4-5 minutes until it is charred and tender. Remove from the grill and set aside.

Making the Soffritto

In a large pan, heat the remaining olive oil over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.

Combining Ingredients

Stir in the vegetable broth and bring to a simmer. Add the grilled escarole and cook for another 2-3 minutes to heat through. Stir in the ricotta cheese until creamy.

Finishing Touches

Remove from heat and stir in chopped chives, lemon zest, and lemon juice. Adjust seasoning with salt and pepper to taste.

Serving

Serve the Sofglia Lorda warm, garnished with additional chives if desired.