1 kg wild chicory or radicchio
3 slices ham
3 skinned tomatoes
½ cup pecorino cheese, grated
Clean the chicory and place in boiling salted water.
Drain and dry as well as possible.
Line a baking mould with baking paper, brush generously with oil and form a layer with the chicory.
Slice the mozzarella and form a layer over the chicory, cover with another layer of chicory, then the ham and chopped tomatoes, another of chicory, and finally the pecorino cheese.
Beat the eggs with a pinch of salt, pour over the pie, and bake at 180 ° for about 30 minutes or until a golden crust is formed.
Remove from oven, allow to stand for a few minutes, and serve.