Puntarelle with anchovy sauce
Procedure
Ingredients · Servings 4
- 500 g Puntarelle
- Anchovy fillets
- Oil
- Sale
- Vinegar
- 1 clove garlic
Method · 1 h 30 min
- A traditional Roman dish. A salad of puntarelle prepared with a sauce of anchovies, garlic, oil, and vinegar. I prepare it half an hour before...
- A traditional Roman dish. A salad of puntarelle prepared with a sauce of anchovies, garlic, oil, and vinegar. I prepare it half an hour before...
- A traditional Roman dish. A salad of puntarelle prepared with a sauce of anchovies, garlic, oil, and vinegar. I prepare it half an hour before...
- A traditional Roman dish. A salad of puntarelle prepared with a sauce of anchovies, garlic, oil, and vinegar. I prepare it half an hour before...
Place the chopped chicory in a bowl of water and let it curl. Then drain and prepare the sauce. Place the cored garlic, anchovies, and vinegar in a mortar and crush.
Cut the puntarelle with a small knife or with the appropriate tool.... Rinse under running water.
Add the oil and a pinch of salt, mix well, and season the chicory. Stir and let rest for at least 15 minutes... they'll be even better.
