Title: Chicory Endive Fritte--Torzelli
Categories: New, Text, Import
Yield: 1 Servings

8 Heads chicory, still in each
-bunch; or small frisee
1/2 c Virgin olive oil
Kosher salt
2 Lemons, zested
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@sover.net"