Puntarelle alla Romana
Puntarelle is part of the chicory family, grown around Rome, and is traditionally prepared with an anchovy dressing. It is normally served trimmed and soaked, allowing the leaves to relax and soak up the dressing. This recipe also works with chicory. Simply cut 4 heads into thin strips and prepare as directed.
- 1 head puntarelle
For the dressing
- 1 clove garlic
- 2 anchovy fillets
- Juice ½ lemon
- 75ml Filippo Berio Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- To prepare the puntarelle, fill a large bowl with cold water and ice cubes and set it aside. Pull the hollow bulbs from the head of puntarelle and strip away the outer leaves, then, using a sharp knife cut each bulb lengthways into thin slices and drop each slice in the iced water. Leave to soak for about an hour during which time they curl up and become crisp.
- For the dressing, place the garlic, anchovy fillets and a good pinch salt in a mortar and mash with the pestle to a paste. Add the lemon juice to the mix and leave until the anchovy has dissolved.
- Drain the puntarelle and carefully pat dry or use a salad spinner, place in a bowl.
- Mash the anchovy mixture again, mix in the Filippo Berio Extra Virgin Olive Oil and season to taste. Pour over the puntarelle, toss to coat, then serve.