Recipe - Chicory Endive Fritte--Torzelli

8 Heads chicory, still in each
bunch; or small frisee
One half cup Virgin olive oil
Kosher salt
2 Lemons, zested
Freshly ground black pepper

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 14inch
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 MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 19:37:39 0500 (EST)

From: "suechef@sover.net" suechef@sover.net