Raw puntarelle and how to prepare them, in a salad with anchovies and garlic, a delight! Sure, for cooked puntarelle it’s quick, nothing is wasted here, so they are washed, cleaned, and cooked, and in a few minutes of cooking they are ready! As for the raw seasoned puntarelle, I must confess that I found the puntarelle cutter on the market and this helps me with the cutting, it speeds me up a lot!

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 2
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Winter

411.22 Kcal

calories per serving

Info Close

Energy 411.22 (Kcal)
Carbohydrates 3.85 (g) of which sugars 3.52 (g)
Proteins 7.64 (g)
Fat 38.53 (g) of which saturated 5.38 (g)of which unsaturated 0.13 (g)
Fibers 18.02 (g)
Sodium 1,628.98 (mg)

Indicative values for a portion of 200 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

Ingredients to prepare the puntarelle

2.2 lbs puntarelle
10 fillets anchovies in oil
1 clove garlic
1/3 cup extra virgin olive oil
1.5 tsp salt
1 tsp white wine vinegar

Tools

Puntarelle cutter
2 Bowls (large)
Pan

Preparation of raw puntarelle

I detached the outer leaves from the puntarelle and after washing and cutting them in two, placed them in a pan with garlic and EVO oil, with the lid on and in 15/20 minutes without adding water, they cook on low heat.
In the cooked puntarelle, I often also add leaves of Treviso radicchio
Detach a “stalk” and divide it in half.
Pass the simplest part through the special puntarelle cutter.
Like this.
Immediately place in cold water which besides losing its bitterness, you’ll see curls forming.
Cut the tip part in half lengthwise.
Naturally, cut again at least into 4 parts always lengthwise and thin.
Leave soaking for a few hours frequently changing the water.
Drain well
I prepared a mix of anchovies with garlic, extra virgin oil, and vinegar. When it all became a cream I combined it with the raw puntarelle and let them marinate together for a couple of hours.
Here are the raw puntarelle and how to prepare them.