Categories: Contorno (Side dish)
1. Puntarelle alla Romana (winter chicory salad with anchovy and garlic) -Lazio
In the winter, puntarelle (a type of endive typical in and around Rome) begin to pop up in the markets. The long, young, crisp leaves and shoots are dressed with a garlicky anchovy sauce and are the perfect accompaniment to a plate of salumi. The slightly bitter, crunchy leaves contrast well with fatty, silky soft prosciutto and salami.
|750 grams puntarelle chicory, washed and dried|
|½ garlic clove, small, peeled|
|1 anchovy fillet|
|½ lemon, juiced|
|75 mls extra virgin olive oil|
|Black pepper, freshly ground|
|1. Place the garlic and anchovy in the mortar.|
|2. Grind it with the pestle. When it has formed a paste, add the lemon juice to mix.|
|3. Fill a large bowl with cold water and ice. Cut the leaves from the puntarelle and begin to slice off the tender stalks from the puntarelle.|
|4. Cut into matchsticks either with a knife or using a puntarelle cutter. Discard the hard woody part of the puntarelle. Add the puntarelle to the ice water to leech the bitterness out. Add the puntarelle to the ice water and soak until it curls up, about 1 hour. For an illustrated step-by-step guide, see here.|
|5. When the puntarelle are ready, strain in a colander, and spin them dry in a salad spinner or dry with tea towels. Place the puntarelle in a salad bowl.|
|6. Grind the garlic mixture again to emulsify and then pour in the olive oil. Add salt and black pepper to taste. Pour the mixture over the puntarelle and toss to evenly coat the puntarelle and serve.|
2. 📋Puntarelle alla Romana
Puntarelle alla Romana is a classic Roman dish, they are the shoots of a type of chicory called Cicoria Catalogna. They are crunchy and have a bitter flavour. They are cut very thin and seasoned with garlic, anchovies and vinegar.
|1 puntarelle head|
|3 anchovies stored in salt (best preserved in salt)|
|1/2 clove peeled garlic cloves|
|3 tbsp extra virgin olive oil|
|1 tbsp white wine vinegar|
|1. Making the anchovies vinaigrette|
|2. In a small bowl blend the anchovies with the garlic, the extra virgin olive oil and the vinegar|
|3. Cleaning the puntarelle|
|4. Remove the outer leaves of the puntarelle|
|5. Cut the puntarelle into thin slices and put them in ice water to curl.|
|6. Drain the puntarelle and place them on a serving bowl, add the anchovies vinaigrette adding some extra virgin olive oil|
|Stir and serve:|
3. Puntarelle salad with anchovies and capers
This super-fresh salad, from Ombra restaurant's Mitshel Ibrahim, makes use of puntarelle, a bitter green plant popular in Italy. Perfect as a side to lasagne
|12 cloves garlic, peeled|
|200ml whole milk|
|7-8 fillets anchovies, chopped|
|1 tbsp red wine vinegar|
|capers, to garnish|
|1. Slice the larger, hardier leaves of the punterelle very thinly in a julienne style. Reserve the smaller leaves as they can be eaten raw, while the larger, hardier ones require cooking. Boil a pan of lightly salted water and blanch the thicker slices for 1-2 minutes, then scoop out into ice-cold water.|
|2. To make the dressing, put the garlic cloves in a small pan and cover with the milk and 200ml of water. Season with a pinch of salt and cook gently for 30 minutes, making sure the milk doesn’t catch as it reduces, until the cloves are soft enough to be crushed with the back of a fork.|
|3. Once the garlic is cooked, add a few fillets of anchovies as well as a spoonful of the oil they are preserved in, and, with the help of a small whisk or a fork, emulsify the dressing.|
|4. When ready to plate up, drain the puntarelle very well and shake off as much water as possible. Add the shaved puntarelle, the smaller green leaves, the dressing and a spoonful of red wine vinegar to a mixing bowl and mix thoroughly together. Taste to check for seasoning. Plate up the salad and garnish with a few capers to serve.|
6.3 grams carbohydrates
3.5 grams protein
1.1 grams saturated fat
0.7 milligram of sodium
2.1 grams fiber
2.5 grams sugar
4. Puntarelle pasta with burrata
The star of this recipe is puntarelle, the flower shoots of a type of chicory called Catalonian chicory, which together with anchovies, garlic, toasted breadcrumbs and burrata makes this is a mouthwatering recipe full of typical Southern Italian flavours.
Categories: Main Course
|400 g cavatelli pasta ((14oz))|
|400 g puntarelle chicory ((14oz) weight without all the leaves)|
|4 anchovy fillets ((preserved in oil or salt))|
|1 garlic clove (peeled)|
|3-4 tbsp extra virgin olive oil|
|100 g breadcrumbs ((3.5oz))|
|200 g burrata ((7oz))|
|salt (for pasta and to taste)|
|ground black pepper (to taste)|
|peperoncino flakes (red chili pepper) (optional as required)|
|1. Clean the puntarelle: If you have bought a whole Catalonian chicory you will have to remove all the outer leaves to get to the puntarelle, which are in the 'heart' of the chicory. These leaves can be cooked too although they are quite bitter, they're good in soups. Once you have removed the dark outer leaves and their stalks cut off a little of the bottom of the puntarelle and separate them. slice them finely lengthwise. Soak the cut shoots in some ice cold water for 15 minutes, drain and pat dry.|
|2. In the meantime, bring a pot of water to the boil. Add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh pasta will cook very quickly.|
|3. Heat the extra virgin olive oil in a pan and melt the anchovies into it, with the garlic clove and some chilli pepper flakes if using.|
|4. Add the puntarelle and let it cook for a few minutes, stirring continuously. if the puntarelle get too dry add a few tablespoons of pasta cooking water.|
|5. In a separate small frying pan, toast the breadcrumbs with two tablespoons of extra virgin olive oil. Stir frequently and be careful not to burn the breadcrumbs.|
|6. Drain the pasta al dente and add to the puntarelle. Add the breadcrumbs. Mix everything together over a high heat.|
|7. Drain and cut the burrata into pieces. Add the burrata to the pasta, don't mix it in. It's nice to do it while eating. Serve immediately.|
5. Puntarelle alla Romana
Use Puntarelle, the delicious member of the chicory family for this Rome-based salad.
|1 head of puntarelle|
|large bowl of ice water|
|2 tbsp red wine vinegar|
|2 cloves garlic - peeled and smashed|
|¼ cup extra virgin olive oil|
|salt and pepper to taste|
|1. Wash the puntarelle head and remove outer leaves. These leaves can be steamed and eaten as a side dish or added to a soup broth. We use the thick inner stalks for this salad.|
|2. Break apart the thick inner stalks and cut each one into 1/4 inch strips. Have a big bowl of ice water ready, and place the strips in the ice water as you go. Watch the video below! It helps understand how to approach these steps.|
|3. Let the puntarelle strips soak in ice water for 1 hour. You will see them curl! Feel free to dip in and taste one every now and then. Meanwhile, prepare the vinaigrette. Soak the garlic cloves in the red wine vinegar for 30 minutes. Remove the garlic cloves and mix in the extra virgin olive oil.|
|4. To prepare the salad|
|5. Drain the puntarelle, and using a salad spinner or cotton towel, remove as much water as possible. Place the puntarelle in a serving bowl and dress with vinegrette and a generous amount of salt and pepper. Buon appetito!Most puntarelle heads are large and make a large quantity of salad. I usually store the prepared strips in a plastic bag, so I can dress them one serving at a time. They will keep in the fridge for about 5 days.|
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