Chickory Endive Fritte
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INGREDIENTS
- Kosher salt
- Freshly-ground black pepper
- 1/2 c Virgin olive oil
- 8 sm Chicory heads ; still in each (or substitute small frisee)
- Zest of 2 Lemons
INSTRUCTIONS
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, pepper and lemonzest. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5702) Per serving: 244 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (30g) | ||
| Recipe Makes: 4 | ||
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| Calories: 240 | ||
| Calories from Fat: 240 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27g | 36 % | |
| Saturated Fat 3.7g | 19 % | |
| Monounsaturated Fat 19.7g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 39.5mg | 1 % | |
| Potassium 5.4mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 0.2g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 240
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