Recipe Details

Summary

Name: Torzelli

Category: Italian

8 sm. chicory heads, still in each bunch

1/2 cup virgin olive oil

Kosher salt

Freshly ground black pepper

Zest of 2 lemons

Bring 6 quarts water to boil and add 2 tbsp. salt. Drop chicory into water

and cook until tender, 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, pepper and lemon zest.