Roman Style Seasoned Puntarelle are part of those classic Roman dishes I simply cannot do without. They are the sprouts of Catalonian chicory, characterized by a pleasant, slight bitter taste and crunchiness. Their season is winter and spring, so they are usually always on our tables, both at Christmas and Easter. The process to make this recipe is not difficult, but a bit lengthy for those trying it for the first time. However, in the local markets of Rome, they can be found in bags already cleaned…there is also a small tool to finely strip them, but a knife works just fine. I recommend using gloves when cleaning them, because, perhaps a little less, but like artichokes, they stain.
If you like classic Roman dishes, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2 people
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 2.2 lbs Catalonian chicory
- 6 fillets anchovies in oil
- 1 large clove garlic
- 2 tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- to taste salt
- 4 tbsp white wine vinegar
Tools
- 2 Bowls
- 1 Knife
- 1 paring knife
How to Prepare Roman Style Seasoned Puntarelle
To prepare Roman Style Seasoned Puntarelle, place a bowl with plenty of ice-cold water and vinegar or lemon juice next to you.
Wear a pair of gloves, otherwise, your hands will get a bit stained, as happens when cleaning artichokes.
Remove all the leaves from the head of the chicory, and set them aside, as they will be useful for another recipe.
Now take the sprouts, remove the larger leaves around them and cut them at the base, where the knife feels soft, just like you do when cleaning asparagus.
As with asparagus, or broccolini, strip them because the skin would make them tough.
Once the sprout is well cleaned, cut it first in half and then into thin strips (about 6/8), always with a sharp knife, preferably a curved paring knife.
Alternatively, there is a tool specifically made for stripping puntarelle.
If you prefer thicker pieces, just divide them into 4.
As you prepare them, immerse them in the ice-cold water and let them soak for about 1 hour.
This process helps to remove any bitter residue, and especially to make them curl if they were cut very thin.
Meanwhile, put the garlic, anchovies in oil, and extra virgin olive oil in a mortar and pound well.
If you don’t have one, you can also use a blender.
Drain the puntarelle, dry them with a clean cloth, and pour them into a large bowl, as they will have increased in volume.
At this point, season them with the pesto you have prepared, rinse the mortar with the necessary amount of white wine vinegar and pour it over the puntarelle.
Do the same if you used a blender.
Only after mixing them well, adjust the salt, but only if necessary, and add more extra virgin olive oil.
Cover the bowl and let them marinate for a few hours before serving, as they will become more flavorful over time.
I usually prepare them in the morning to eat at lunch, or in the afternoon for dinner.
Serve your Roman Style Seasoned Puntarelle, garnished with some pieces of anchovy and a slice of fresh garlic placed on top.
Tips and Storage
If not seasoned, you can store the puntarelle in the refrigerator for one/two days, but wrapped in a clean cloth.
You can also freeze them, but then you must eat them cooked, pouring them directly frozen into the pan.
Unfortunately, I cannot offer variants for this recipe, in case you do not like some ingredients, as there are none.
Unfortunately, I cannot offer variants for this recipe, in case you do not like some ingredients, as there are none.
