Chicory Endive Fritte (Torzelli)

1. 1

   Bring 6 quarts water to boil and add 2 tbsp.

2. 2

   salt.

3. 3

   Drop chicory into water and cook until tender, 4 to 5 minutes.

4. 4

   Remove and refresh in cold water bath.

5. 5

   Drain well on towels.

6. 6

   In a 12- to 14-inch saute pan, heat olive oil until smoking.

7. 7

   Fry chicory, still in bunches, until quite brown and crispy.

8. 8

   Remove to paper towels and season with salt, pepper and lemon zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.