Puntarelle with garlic, olive oil, and chili pepper to cook, for an easy side dish. By now, you all know what puntarelle are, how to clean them, and how to cook them. But if someone has missed how and when to cook puntarelle, here you can find the link in blue to consult. These are probably the last of the season, so let’s take advantage of them and, besides preparing the raw tops in salad, let’s prepare the cooked leaves without boiling them first: they are so tender that it’s not necessary. They are my passion, as they were also for my parents. I remember my dad bringing home to Sicily the seeds to grow them again, he loved them so much too, a Roman dish that he could only find here.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 147.94 (Kcal)
- Carbohydrates 1.59 (g) of which sugars 1.09 (g)
- Proteins 2.21 (g)
- Fat 14.31 (g) of which saturated 2.00 (g)of which unsaturated 0.00 (g)
- Fibers 5.44 (g)
- Sodium 1,164.53 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare Puntarelle with Garlic, Olive Oil, and Chili Pepper
- 1 bunch puntarelle (approx. 10.5 oz cleaned)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 hot chili pepper
Tools to Prepare Puntarelle
- Pan
- Juicer
- Fork
- Tong
Steps to Prepare Puntarelle
Drain the puntarelle leaves and, meanwhile, put a clove of garlic with the chili pepper and olive oil in a pan. As soon as the garlic turns golden, add the puntarelle and cover.
Stir often. You will see that there is no need to add water, but it will form on its own with the lid. In 15 minutes, the puntarelle are ready.
And here they are: puntarelle with garlic, olive oil, and chili pepper.
Advice
I recommend also checking out this recipe for raw puntarelle and how to prepare them: here is the recipe.
https://blog.giallozafferano.it/vaipinacucina/puntarelle-crude-e-come-prepararle/
https://blog.giallozafferano.it/vaipinacucina/puntarelle-crude-e-come-prepararle/
https://blog.giallozafferano.it/vaipinacucina/puntarelle-crude-e-come-prepararle/
FAQ (Questions and Answers)
Can I freeze the puntarelle with garlic, olive oil, and chili pepper already cooked and ready to eat?
Yes, of course, you can freeze them already portioned and ready to consume. They last in the freezer for more than 6 months.
