Puntarelle Salad

Insalata di puntarelle

By: Antonio Carluccio
From: Vegetables
Serves: 4
Photographer: Laura Edwards

Puntarelle, a delightful vegetable, is a development of the chicory plant called catalogna, which is used quite a lot, particularly in Rome. The Italians like bitterness in their vegetables, and puntarelle, the little shoots grown from the centre of the vegetable, are delicate and extremely tender, to be cooked or eaten raw in salads.

Ingredients

Quantity	Ingredient
1 head	catalogna with puntarelle

Sauce

Quantity	Ingredient
6	anchovy fillets in oil, drained
1	small garlic clove, peeled and crushed
4 tablespoons	extra virgin olive oil
2 tablespoons	white wine vinegar
	salt
	freshly ground black pepper

Method

Cut the puntarelle shoots from the head of catalogna, to about 7–8cm long. Cut them lengthways to the size of matchsticks. Put them into iced water, where they will curl and lose some bitterness.
Prepare the sauce. Mash the anchovies in a bowl, using a fork, then add the garlic, olive oil, vinegar, a little salt and plenty of pepper.
Drain the puntarelle well, dress with the sauce, and serve. Eat as a side salad or a starter.

Tags:: Carluccio; vegetables; vegetarian; Italian

Puntarelle Salad

Insalata di puntarelle

Ingredients

Sauce

Method

Recipes

Books

Authors

Collections

Store

The Feed