FBD

Torzelli

ItalianVegetarianEasy20 minBy Northstar

Ingredients

Servings
4
  • 8 small chicory heads, kept in bunches
  • 0.5 cup virgin olive oil
  • 2 tbsp kosher salt, plus more to taste
  • 1 pinch freshly ground black pepper
  • 2 lemons zest only

Instructions

  1. 1

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

  2. 2

    Drop the chicory bunches into the boiling water and cook until tender, 4 to 5 minutes.

  3. 3

    Remove and refresh immediately in a cold water bath to stop cooking. Drain well on towels.

  4. 4

    In a 12- to 14-inch sauté pan, heat the olive oil over high heat until smoking.

  5. 5

    Fry the chicory bunches, still in their bunches, until quite brown and crispy on all sides.

  6. 6

    Remove to paper towels and season with salt, pepper, and lemon zest. Serve immediately.