Chicory Endive Fritte Torzelli

1. 1

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

2. 2

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

3. 3

   Remove and refresh in cold water bath.

4. 4

   Drain well on towels.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Serve with calf's tongue immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.