There is a salad that needs no introduction, only to be prepared: puntarelle alla Romana come from the tender, hidden inner part of catalogna chicory; they are that hidden portion won through patience, a sharp knife and skilled hands.
This original puntarelle alla Romana recipe is a dish that seems humble only at first glance, just like many other great recipes of the Italian tradition — from carbonara to Pizza Margherita: few ingredients, but chosen with care and love. In Rome puntarelle are not only a side dish, they are a true winter ritual.
Puntarelle alla Romana are eaten raw, slightly bitter and crunchy, dressed with a sauce of anchovies, extra virgin olive oil and vinegar. Knowing how to clean puntarelle and especially how to make them curl is fundamental to obtain the perfect result.
The secret is all there: thin cutting, ice-cold water and time.
Only then this puntarelle salad comes to life, curls, becomes lively, almost rebellious. A dish that tells of the old cuisine, made of slow gestures, respected seasons and honest flavors…
Let’s go to the kitchen now and discover how to make our puntarelle curl to enjoy a delicious and unique salad; but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Roman puntarelle
- 1 head puntarelle (catalogna chicory) (large; also sold as catalogna chicory)
- 5 fillets anchovies in oil (plus a few more for garnish)
- 1 clove garlic (medium-sized)
- 4 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- to taste salt
- to taste black pepper
Tools
- Bowl
- Knife
- Blender
Preparation of Roman puntarelle
To make puntarelle alla Romana, remove the outer leaves of the catalogna chicory and keep only the inner shoots, which are paler and crunchy. Trim off the hard, fibrous base of each shoot and discard any damaged parts.
Make a lengthwise cut in each shoot, splitting the puntarelle into very thin strips. The thinner they are, the more they will curl. Place the puntarelle in a large bowl with very cold water (better with ice) and let them soak for at least 1 hour, changing the water every 20 minutes with fresh icy water.
This step is fundamental: the cold water will naturally make the puntarelle curl.
In a bowl, combine the anchovies, garlic (if using), the vinegar or lemon and the extra virgin olive oil. Blend until you obtain a smooth emulsion (you can also proceed without a blender, but then breaking up the anchovies with a fork will be more difficult).
Drain the puntarelle well, pat them slightly dry and dress them with the sauce. Adjust salt only if necessary and add a grind of black pepper, if desired.
Serve immediately or after a short rest in the refrigerator. Puntarelle should remain crunchy and fresh.
Storage notes and tips
Puntarelle alla Romana are best eaten immediately after dressing, when they are still nicely curled and crunchy. If necessary, you can store cleaned and cut puntarelle submerged in very cold water in the refrigerator for a few hours, changing the water once or twice.
The recommendation is to dress them only at the last moment, to avoid loss of texture.
Garlic can be omitted or only lightly included in the sauce, according to personal taste.
For a milder version, you can replace the vinegar with lemon juice.
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FAQ (Questions and Answers)
How do you clean puntarelle alla Romana?Remove the outer leaves of the catalogna chicory and use only the inner shoots, which are paler and more tender. Trim the base and split the puntarelle into thin strips.
How do you make the puntarelle curl?After cutting, immerse the puntarelle in very cold water or water with ice for at least 1 hour: the cold will make them curl naturally.
Are puntarelle alla Romana eaten raw or cooked?The original recipe for puntarelle alla Romana calls for them to be eaten raw, to maintain crunchiness and their slightly bitter flavor.
Can I prepare puntarelle in advance?Yes, you can prepare them in advance up to the soaking stage. The dressing should be added only shortly before serving.
Which anchovies should I use for puntarelle alla Romana?
We recommend good-quality anchovy fillets in oil, as they are the element that gives character to the dish.
