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  • Mock «puntarelle» alla romana

    3 votes
    Mock «puntarelle» alla romana
    Prep: 15 min Servings: 1
    by Frank Fariello
    364 recipes
    >
    One of the dishes I miss most from my Roman days is the winter salad known as le puntarelle. Puntarelle are a kind of chicory native to the countryside around Rome. In fact, the vegetable is sometimes called "Roman chicory" in English. The shoots are rather thick but tender, white at the base and green at their tips. The taste is pleasantly bitter and peppery. When used in salads, puntarelle are typically peeled and cut into thin strips, then soaked in cold water until they curl up. They are then dressed in an anchovy vinaigrette.

    Ingredients

    • Puntarelle or hearts of chicory (aka curly endive)
    • Anchovy fillets
    • Garlic
    • Freshly ground black pepper
    • Salt
    • Olive oil

    Directions

    1. See link below for detailed recipe.

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    Comments

    • Frank Fariello
      Frank Fariello
      Thanks, Kathy! I do love this salad--although I do miss puntarelle. I've read they do cultivate them in California but I've never seen them in the markets here...
      • kathy vegas
        kathy vegas
        I love how a few simple ingredients can come together to create something as flavorful (and attractive) as this salad.
        1 reply

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