Preparation:
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 14-inch sauté 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 lemonzest.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5702) |
