Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Roman Jewish III
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 small heads of chicory, still in each bunch (or small frisee)
  • 1/2 cup virgin olive oil
  • Kosher salt
  • Zest of 2 lemons
  • Freshly ground black pepper

Directions

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 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 calf's tongue immediately.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Belgian Endive

Sleaque (Endive Salad)

Recipe courtesy of Damascus Restaurant

Endive Water Chestnut Salad

Recipe courtesy of Roger Mooking

Melanzane Fritte (Fried Eggplant)

Recipe courtesy of Mario Batali

Duck with Mango on Belgian Endive

Endive and Frisee Salad with Oranges

Recipe courtesy of Giada De Laurentiis

Crab Salad in Endive Leaves

Recipe courtesy of Giada De Laurentiis

Endive Tri-Colore Salad

Recipe courtesy of Dave Lieberman

Halibut with Endive and Gremolata

Recipe courtesy of Food Network Kitchen

On TV

So Much Pretty Food Here