Puntarelle are the side stems and leaves of Catalogna chicory with a slightly bitter taste and a crunchy texture, ideally to be eaten or cooked. Adding a dressing of chopped anchovies and you’ll get a classic of the cuisine of Rome and Lazio region.
Serves 4, Preparation 15 mins + 1 hour in iced water
- 700 g Puntarelle / Catalogna Chicory, about a whole bunch
- 5-6 anchovy fillets in oil
- 1-2 garlic clove, minced
- 3 tablespoons of Extra Virgin Olive Oil (EVOO)
- 2 tablespoons of white wine vinegar
- salt and pepper, a pinch
Cut off the side stems and dandelion-shaped leaves from the thicker white stalks of the chicory, cut into strips and soak them in a bowl of iced water for about an hour, or until they curl, to reduce their bitterness.
In a small bowl, mix the EVOO, vinegar, salt, pepper, minced garlic and drained, chopped anchovy fillets
Drain and dry the Puntarelle, add to the dressing, mix and serve.