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Puntarelle alla Romana is a classic Roman dish, Puntarelle are the shoots of the chicory cut very thin and seasoned with garlic and anchovies paste.
Puntarelle are not easy to find here in France but you can replace them with endives.
I went to Ventimiglia market to buy them, and beside the puntarelle I found some other unusual Italian vegetables and cheeses.
If you are interested to find out more you can watch the video here below:
Puntarelle alla Romana are made only with the shoots inside the vegetable head.
You can use the outside leaves for a minestrone or soup.
The seasoning is made by stir frying a clove of garlic and 3 anchovies.
I use the anchovies preserved in salt rather than oil as I prefer to add my extra virgin olive oil.
It is a nice paste full of garlicky, fishy salty flavour which you can actually use as a dressing for any other salad.
Puntarelle alla Romana
- 1 puntarelle head
- 3 anchovies best preserved in salt
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- In a small pan stir fry at low heat the anchovies with the garlic and 1 tbsp of olive oil
- Remove the outer leaves of the puntarelle
- Cut the puntarelle into thin slices and put them in ice water to curl. Those shoots were too early in the season and did not curl
- Drain the puntarelle add the anchovies seasoning adding some extra virgin olive oil. You do not need to add salt
- Stir and serve