This vegetable which derives from the Catalan chicory is unknown to most people, and even fewer know how it should be seasoned.
I love it. I admit that for laziness I buy it ready so as not to have to cut the strips, but the process of curling in water and ice is fun to see especially for children.
The traditional recipe is with a cold sauce made with: oil, anchovies, vinegar, garlic, and served with hard-boiled eggs.
This recipe is the one my family does which is slightly hot, with a less strong scent of garlic and makes a fantastic contrast with the coldness of the vegetable.
Puntarelle Roman style
- Preparation time: 120 minutes
- Ingredients for 6 servings
- Difficulty: Average difficulty recipe
- Ingredients
- 900 gr or 2 lb oz of chicory tips
- 10 anchovies in oil
- 2 cloves of garlic
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Wash the chicory thoroughly.
- Clean the puntarelle. First, you have to divide the florets from the outer leaves of green color. Remove the base of the border, remove the hard-outer part with a knife and then cut it in half lengthwise and into very thin strips.
- Leave them in iced water for an hour or so.
- In a pan with oil at a very low flame, fry the garlic and anchovies until all the anchovies have melted.
- Arrange the chicory in the serving dish. Season with salt, a little sauce of anchovies and garlic.
Tips to ensure the success of the dish:
- Each bud of chicory must be separated and cut into thin strips. These then go into water and ice to make them curl.
- The accompanying sauce should not be too hot when it is poured on the puntarelle.
- The puntarellemust be seasoned at the time of being served otherwise they darken.
