Chicory Endive Fritte–torzelli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 8 | Heads chicory, still in each | |
| bunch or small frisee | ||
| 1/2 | c | Virgin olive oil |
| Kosher salt | ||
| 2 | Lemons, zested | |
| Freshly ground black pepper |
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 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 and lemon zest. Serve with calves= tongue immediately. Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 19:37:39 -0500 (EST) From: "suechef@sover.net" <suechef@sover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 282.2mg
Potassium: 10.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g