Torzelli

Instructions

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2. 2

   Drop the chicory bunches into the boiling water and cook until tender, 4 to 5 minutes.

3. 3

   Remove and refresh immediately in a cold water bath to stop cooking. Drain well on towels.

4. 4

   In a 12- to 14-inch sauté pan, heat the olive oil over high heat until smoking.

5. 5

   Fry the chicory bunches, still in their bunches, until quite brown and crispy on all sides.

6. 6

   Remove to paper towels and season with salt, pepper, and lemon zest. Serve immediately.