Torzelli

Just 4 u

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

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.