Roman-style puntarelle
Procedure
Ingredients · Servings 4
- 500 g Puntarelle
- 6 tablespoons extra virgin olive oil
- Anchovy fillets in oil
- 2 tablespoons white vinegar
- Sale rosa dell'himalaya
- Baby
- 1 clove garlic
Method · 1 h 30 min
- Puntarelle are a type of chicory (Cichorium intybus) also called catalogna or catalogna spigata formed by a rather large head with large...
- Puntarelle are a type of chicory (Cichorium intybus) also called catalogna or catalogna spigata formed by a rather large head with large...
- Puntarelle are a type of chicory (Cichorium intybus) also called catalogna or catalogna spigata formed by a rather large head with large...
- Puntarelle are a type of chicory (Cichorium intybus) also called catalogna or catalogna spigata formed by a rather large head with large...
- Puntarelle are a type of chicory (Cichorium intybus) also called catalogna or catalogna spigata formed by a rather large head with large...
- Puntarelle are a type of chicory (Cichorium intybus) also called catalogna or catalogna spigata formed by a rather large head with large...
Remove the puntarelle shoots and cut them into thin strips using only the lightest and most tender part.
After rinsing them carefully, collect the puntarelle strips in a bowl.
Cover with water and leave to soak for at least an hour (or overnight, if desired); this way, when immersed in cold water, the puntarelle will curl up.
Prepare a pesto with the garlic clove (if you don't like it, leave it whole and remove it after a while), the anchovy fillets in oil, white vinegar, salt, pepper and extra virgin olive oil.
Drain the chicory from the water, dry it with a tea towel, and place it in a salad bowl.
Combine the dressing and serve with your favorite dish or even just with some homemade bread.
