Puntarelle alla Romana
1 min read
Daniele’s Lazian Puntarelle are in. Under their leafy exteriors, they are densely packed with long hollow shoots, or ‘punta’ growing evenly from the central core. Try in a classic puntarelle salad with anchovies and garlic.
PUNTARELLE ALLA ROMANA
2 cloves of garlic
A good pinch of sea salt
8 anchovy fillets
3 tbsp white wine vinegar
75ml extra virgin olive oil
To prep, break each shoot from the core and either finely slice by hand, or push through a puntarelle slicer. Plunge straight into iced water and leave for about an hour. The pieces will curl and become crisp.
While you wait, make the sauce. Use a mortar and pestle or a sturdy bowl and the back of a spoon to mash together anchovies, garlic and salt. Next, add the vinegar, then extra virgin olive oil in a steady stream, whisking until your dressing comes together.
Carefully but thoroughly dry the Puntarelle before tossing it with the sauce. Keep it classic, or fold through more seasonal leaves like Witloof Chicory or Radicchio Tardivo.
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