Tagliatelle with caramelised chicory and deep-fried lemon zest


Preparation info

  • Serves


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Either make your own pasta for this dish or buy one of the many fresh varieties available in supermarkets - the quality is generally very good.


  • 3 lemons
  • 4 heads of white chicory (Belgian endive)
  • 50 g


Zest the lemons and place the zest into a small bowl. Halve the lemons and squeeze the juice over the zest, leave for 20 minutes to marinate and accentuate the flavour.

Remove and discard any tough or blemished outer leaves from the chicory. Trim a thin slice from the root ends, halve the chicory lengthways and then shred crossways into strips. Set aside. Melt the butter in a pan, add t