| 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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