Torzelli (Roasted Curly Endive)

Micaela Pavoncello

30 minutes

6-8 servings

Roasted frisee on white plate with black and gold trim

Photo by Penny De Los Santos

In the Roman Jewish community, endive is traditionally floured and fried for Hanukkah. This roasted rendition for Passover comes from tour guide Micaela Pavoncello, whose family has lived in Rome since Julius Caesar’s time. Serve it with other recipes from her family’s Seder table like roasted lamb shoulder with potatoes, braised spring vegetables called vignarola, and the creamy rice dish riso all’uovo

Read about Micaela’s family on our partner the Jewish Food Society’s archive and find more Passover recipes here.


5 heads friseé 

¼ cup olive oil

1 teaspoon kosher salt

¼ teaspoon black pepper

  1. Preheat the oven to 450 F.
  2. Slice each head of friseé into quarters with the core intact.
  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 endive in multiple batches.
  4. Toss the steamed friseé in olive oil, salt and pepper. Place the friseé onto a baking sheet with the core side down.
  5. Roast for 20 minutes, until the endive is golden and crispy on the outside and tender on the inside.
  6. Serve immediately.