Chicory endive fritte--torzelli

Yield: 1 Servings

Measure Ingredient
8 \N Heads chicory, still in each bunch; or small frisee
½ cup Virgin olive oil
\N \N Kosher salt
2 \N Lemons, zested
\N \N Freshly ground black pepper

Bring 6 quarts water to boil and add 2 tablespoons salt.

Drop chicory into water and cook until tender, about 4 to 5 minutes. Remove and refresh in cold water bath. Drain well on towels. In a 12 to 14-inch saute pan, heat olive oil until smoking. Fry chicory, still in bunches, until quite brown and crispy. Remove to paper towels and season with salt and lemon zest. Serve with calves= tongue immediately.

Yield: 4 servings

Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 19:37:39 -0500 (EST) From: "suechef@..." <suechef@...>

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