| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian1 | 4 | servings | |
INGREDIENTS
| 8 | sm | Chicory heads; still in each bunch |
| (or substitute small frisee) | ||
| 1/2 | c | Virgin olive oil |
| Kosher salt | ||
| Freshly-ground black pepper | ||
| 2 | Lemons; zest of |
INSTRUCTIONS
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 sauté 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 lemonzest. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5702) Per serving: 244 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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