Torzelli recipe

Recipe ingredients

• 8 sm. chicory heads, still in each bunch
• 1/2 cup virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Zest of 2 lemons

Recipe method

• Bring 6 quarts water to boil and add 2 tbsp. salt.
• Drop chicory into water and cook until tender, 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, pepper and lemon zest.

Other italian recipes:

• Veal scaloppine recipe
• White clam sauce recipe
• Zucchini lasagna recipe
• Zucchini ripiene al proscicutto recipe
• Zuppa di aglio recipe

Torzelli recipe