Puntarelle alla romana
Puntarelle is a member of the chicory family, and its bitter leaves and crisp centre are highly prized in Italy. It’s in season from November to February, so if you see one, snap it up! Here it’s served in the classic Roman style, dressed with a robust anchovy sauce. If you can’t find puntarelle, use another bitter leaf such as chicory, or substitute Tenderstem broccoli - the result will be different, but still delicious.
Ingredients
Metric
Imperial
- iced water
- 1 puntarelle
Dressing
- 2 garlic cloves, grated to paste
- salt
- 60g of anchovy fillets in oil, drained
- 4 tbsp of white wine vinegar
- 100ml of olive oil
- freshly ground black pepper
Method
Prepare a large bowl of iced water
- iced water
Remove the outer leaves of the puntarelle, then separate the bulbs in the centre and slice each one lengthwise into thin strips, placing them into the iced water. Leave the strips for an hour - they will curl and crisp up
- 1 puntarelle
Meanwhile, make the dressing. Combine the garlic with a pinch of salt in a pestle and mortar and crush to a paste
- 2 garlic cloves, grated to paste
- salt
Add the anchovies and mash those too, then add the white wine vinegar and mix really well, before decanting into a bowl. Add the oil and whisk until everything is combined. Allow the mixture to sit until your puntarelle has finished soaking
- 60g of anchovy fillets in oil, drained
- 4 tbsp of white wine vinegar
- 100ml of olive oil
Once the puntarelle has soaked, drain it and carefully dry it. This is easiest with a salad spinner - take care not to be too vigorous
Place the dressing into a bowl and top with the puntarelle. Add plenty of black pepper and toss together really well before serving
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