Puntarelle Side Dish My Way, a new easy and quick recipe.
Puntarelle are a delicious and traditional side dish of Roman cuisine, which I have enhanced with anchovies and balsamic vinegar for a unique taste experience.
This dish is prepared using the sprouts of Catalonia chicory, which are cut into thin strips and soaked in ice water to make them curl.
My dressing includes oil-packed anchovies, minced garlic, extra virgin olive oil, and balsamic vinegar, which gives a sweet and sour note to the dish.
The anchovies add savoriness and a touch of umami, while the balsamic vinegar balances everything with its sweetness and acidity. This side dish is perfect as an appetizer or to accompany main dishes of meat or fish, offering an authentic and tasty culinary experience.
So, what are you waiting for? Let’s prepare these Puntarelle Side Dish My Way together.
Oh my, how delicious!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 3.5 oz puntarelle
- 2 oil-packed anchovies
- to taste lemon
- to taste balsamic vinegar
Tools
- 1 Salad Bowl
Steps
Puntarelle Side Dish My Way, an incredibly easy dish to prepare.
Slice the puntarelle into thin strips.
Submerge them in a bowl full of ice water to make them curl.
Drain the puntarelle, season them with lemon.
Take the anchovies and mash them, add the balsamic vinegar.
Season and serve alongside main dishes.
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FAQ (Frequently Asked Questions)
How to store them?
In the refrigerator, in an airtight container.
I don’t like balsamic vinegar, how can I replace it?
You can also leave it out.
Can I freeze them?
No.
