Chicory Endive Fritte Torzelli Recipe
Servings: 1
Ingredients
- 8 x Heads chicory, still in each bunch, or possibly small frisee
- 1/2 c. Virgin extra virgin olive oil Kosher salt
- 2 x Lemons, zested Freshly grnd black pepper
Directions
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- Drop chicory into water and cook till tender, about 4 to 5 min. Remove and refresh in cool water bath. Drain well on towels. In a 12 to 14-inch saute/fry pan, heat extra virgin olive oil till smoking. Fry chicory, still in bunches, till quite brown and crispy. Remove to paper towels and season with salt and lemon zest. Serve with calves= tongue immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 563g | |
| Calories 1260 | |
| Calories from Fat 963 | 76% |
| Total Fat 108.97g | 136% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 1227mg | 35% |
| Total Carbs 74.65g | 20% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.54g | 1% |
| Protein 6.19g | 10% |
