Baked Puntarelle with Anchovies and Garlic are nothing more than the sprouts of Catalonian chicory. A typical Roman side dish, seasoned raw with garlic, oil, vinegar, and anchovies, which I wanted to try making cooked. The only additional ingredient is breadcrumbs, which I added before baking. The result was excellent even in this case. It’s a very easy, quick recipe and especially zero waste, which can be made even by less experienced cooks. When buying it, choose a rather sprouted head, so it will be even tastier and less bitter. Try it right away, because its seasonality is about to end (November-March), although everything can be found out of season nowadays.
If you like chicory in general, then don’t miss the next recipes:
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.3 lbs head of Catalonian chicory
- 1 clove garlic
- 4 fillets anchovies in oil
- 4 tbsps extra virgin olive oil
- 2 tbsps white wine vinegar
- 3 tbsps breadcrumbs
Tools
- 1 Baking tray
- 1 Parchment paper
- 1 Small bowl
- 1 Kitchen twine
Preparation
Gently and finely remove the end part of the puntarelle, but only if it’s black, and wash them thoroughly under running water. Drain the head of vegetables well and dry thoroughly with a cloth or paper towel. Coarsely chop the anchovies along with the garlic clove and pour it into a small bowl.
To the freshly made mince, add the white wine vinegar, extra virgin olive oil, salt, mix well, and pour the obtained mixture into a pitcher.
Line the baking tray with parchment paper and place the puntarelle on top. Distribute the seasoning inside the head and across the surface. Tie it with kitchen twine, sprinkle it with breadcrumbs, and a drizzle of oil. Bake in a preheated oven at 356°F and cook for about 20/30 minutes.
Once cooked, remove the twine and portion it by dividing it into two parts.
Serve our delicious Baked Puntarelle with Anchovies and Garlic immediately, piping hot, but even at room temperature they’re not bad.
Tips
Baked puntarelle can be stored for about two days in the refrigerator and then reheated in the microwave oven.
Be sure to always place them inside an airtight container, preferably glass or ceramic.
We can also consume them at room temperature, but take them out of the fridge at least an hour before eating.
I’ve never tried freezing them, but I think it’s possible. In this case, however, let them thaw in the fridge and to regain crispness, heat them by sautéing in a pan (perhaps cutting them into pieces).
