Minestra di Riso e Cicoria

If you ever buy produce at a farmers’ market in Italy—or anywhere, I guess—be sure to ask the farmer or purveyor how they like to cook or serve it. This tactic has served me well. It was Signore Nevio—the same gentleman who demonstrated how to trim an artichoke—who suggested I use the head of chicory I bought to make riso e cicoria (rice and chicory). I…