Shared by Micaela Pavoncello
Shared by Micaela Pavoncello
Torzelli (Italian Roasted Friseé)
Yield: 6-8 servingsTime: 30 min
Torzelli (Italian Roasted Friseé)
Yield: 6-8 servingsTime: 30 minFamily Journey
Rome, Italy
This recipe was shared by Micaela Pavoncello. Read more about her family in "A Roman Passover Menu From an Ancient Community" and try her recipes for Italian roasted lamb shoulder with potatoes, riso al uovo (creamy Italian rice), and vignarola (braised artichokes, fava beans, and peas).
Ingredients
- 5 heads friseé
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Preparation
Step 1
Preheat the oven to 450 degrees.
Step 2
Slice each head of friseé into quarters with the core intact.
Step 3
Place the quartered friseé into a steam rack or colander inside your pot. Pour 2 cups of boiling water over the friseé. Put the pot over medium heat and cover with a lid. Steam the friseé until it is just tender, 4-6 minutes. Drain the friseé and pat it dry with a towel. Depending on the size of your pot you may need to steam the friseé in multiple batches.
Step 4
Toss the steamed friseé in olive oil, salt and pepper. Place the friseé onto a baking sheet with the core side down.
Step 5
Roast for 20 minutes, until the friseé is golden and crispy on the outside and tender on the inside.
Step 6
Serve immediately.
