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Chicory Endive Fritte Torzelli Recipe

by Global Cookbook

Ingredients

8 x Heads chicory, still in each bunch, or possibly small frisee 1/2 c. Virgin extra virgin olive oil Kosher salt

2 x Lemons, zested Freshly grnd black pepper

Directions

1. Bring 6 qts water to boil and add in 2 Tbsp. salt.
2. Drop chicory into water and cook till tender, about 4 to 5 min. Remove and refresh in cool water bath. Drain well on towels. In a 12 to 14-inch saute/fry pan, heat extra virgin olive oil till smoking. Fry chicory, still in bunches, till quite brown and crispy. Remove to paper towels and season with salt and lemon zest. Serve with calves= tongue immediately.
3. Yield: 4 servings

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