Puntarelle are the tender side stems with leaves of Catalogna chicory, boasting a slightly bitter taste and crunchy texture. They are delicious either cooked or raw and when paired with a dressing of chopped anchovies they become a classic staple of Roman and Lazio cuisine.

 

Serves 4, Preparation 15 mins + 1 hour in iced water

  • 700 g Puntarelle / Catalogna Chicory, about a whole bunch
  • 5-6 anchovy fillets in olive 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

Method

Puntarelle, Catalogna Chicory

 

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.

 

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