Fried Chicory: Cicorie Fritte (Mario Batali) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
8 small heads chicory, still in bunches |
3/4 cup extra-virgin olive oil |
sea salt |
freshly ground black pepper |
2 lemons, zested |
Directions:
1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2. Drop the chicory into the water and cook until tender, about 4 to 5 minutes. Remove and refresh the chicory in a cold water bath. Drain well on paper towels.
3. In a 12 to 14-inch saute pan, heat the olive oil until smoking. Saute the chicory, still in bunches, until browned and crispy. Remove to paper towels and season with salt and lemon zest.
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