The puntarelle alla romana is an original recipe from Roman cuisine. The fleshy inner shoots of chicory are used raw, finely sliced, and left to curl in cold water. Finally, they are dressed with an emulsion of oil and anchovies. Their flavor and crunchiness will amaze you. Discover the vegan version of this traditional dish too.
What are puntarelle? Puntarelle are the tender shoots of Catalonian chicory, known in Rome also as cicorione. They have a slightly bitter taste and a crunchy texture, similar to asparagus. These shoots grow inside the head and are also called asparagus chicory, cimata, spigata, or frastagliata.
PERIOD of #puntarelle – from October to April.
RECIPES with puntarelle
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: Autumn, Winter, and Spring
- Energy 43.61 (Kcal)
- Carbohydrates 1.12 (g) of which sugars 0.79 (g)
- Proteins 2.30 (g)
- Fat 2.67 (g) of which saturated 0.40 (g)of which unsaturated 0.07 (g)
- Fibers 3.62 (g)
- Sodium 6.75 (mg)
Indicative values for a portion of 110 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
Roman Puntarelle
- 7 oz puntarelle (net weight)
- Half clove garlic (optional)
- 0.35 oz anchovies (or anchovies – see vegan alternative below)
- to taste extra virgin olive oil
- to taste white wine vinegar (or lemon juice)
Tools
- Cutting Board
- Knife
How to Clean Roman Puntarelle?
To clean the puntarelle, remove the outer leaves of the chicory (do not throw them away, they can be sautéed or boiled), then cut off the woody base and gently separate the individual inner sprouts.
Slice the sprouts, first into quarters and then into thin strips lengthwise.
Immerse the puntarelle fillets in cold water and ice and leave them in the fridge for at least 30 minutes or even half a day. This step reduces the bitterness and makes them curl, especially if cut thinly.
In the meantime, crush the anchovies with a fork.
Add the minced garlic (optional), oil, and vinegar (or lemon juice).
Then emulsify everything.
After resting, drain the Roman puntarelle and dry them well, patting with a cloth if necessary.
Pour the curled puntarelle into the bowl with the dressing.
Mix well to combine the flavors and serve.
Here are some alternative ingredients to anchovies for a vegan emulsion:
🍀 Nori seaweed (crumbled or powdered)
🍀 Capers
🍀 Nutritional yeast (for a “cheesy” note)
🍀 Miso (for an umami flavor)
🍀 Olives and oranges (like in fennel salad)
🍀 Soy sauce (for a salty touch)
🍀 Mustard
These ingredients can enhance the flavor of the emulsion without using anchovies.For a lighter version, dress the curled puntarelle with only extra virgin olive oil and lemon.
STORING Roman Puntarelle
Roman puntarelle are best eaten right away to maintain their crunchiness. If necessary, it is recommended to leave them in cold water until ready to use. Also, it’s best to dress them only right before serving, to prevent the dressing from making them soggy.
FAQ (Questions and Answers)
Can I prepare puntarelle in advance?
You can prepare puntarelle in advance, but it is advisable to keep them in cold water until ready to use, to maintain their crunchiness.
How to cook and dress puntarelle leaves?
Puntarelle leaves can be cooked in a pan with a drizzle of oil, garlic, and chili pepper, or briefly boiled. After cooking, they can be dressed with oil, vinegar, and salt, for a simple and tasty dish.
How can I consume puntarelle besides the Roman version?
Besides the traditional Roman preparation, puntarelle can be consumed raw in salads, cooked in a pan with garlic, oil, and chili pepper, or added to pasta and risottos.
What is the difference between chicory and puntarelle?
Chicory and puntarelle belong to the same family but are different. Chicory is a broad-leaved plant with a bitter taste. Puntarelle, however, are the tender and crunchy shoots that grow inside the head of Catalonian chicory. They have a more delicate taste and an appearance similar to asparagus.
What is the difference between puntarelle and broccoli rabe?
Puntarelle are the crunchy shoots of Catalonian chicory, with a slightly bitter taste, while broccoli rabe are the tender inflorescences of the turnip, with a stronger and slightly more bitter taste. Puntarelle are typically eaten raw, especially in salads, while broccoli rabe are more commonly cooked, such as in stews or pasta.
