Torzelli (Roasted Curly Endive) Recipe - Micaela Pavoncello
This roasted rendition for Passover comes from tour guide Micaela Pavoncello, whose family has lived in Rome since Julius Caesar’s time.
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Ingredients
- 5 heads friseé
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
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