Torselli di Indivia Riccia

Method

1. Remove the stem of the curly endive, cut it into four parts and open it.
2. Wash thoroughly to remove any dirt.
3. Bring water to a boil, add a handful of coarse salt, then add the endive and cook for 5-6 minutes from when it starts boiling.
4. Drain, let cool, then squeeze out the excess water.
5. Heat a generous amount of extra virgin olive oil in a non-stick pan over high heat.
6. Add one endive bundle at a time, spreading it out flat. Do not overcrowd the pan; cook in batches.
7. Cook until the underside is golden and crispy, then turn.
8. Season with a pinch of salt and pepper.
9. Serve immediately with a drizzle of raw extra virgin olive oil.