Puntarelle alla Romana
Prepare time: 10 min
Cook: 0 min
Ready in: 15 min
Servings: 4 people
This is a super fresh and healthy lunch or side dish. Puntarelle alla Romana is a typical Roman dish. The vegetable is of the chicory family and is called Cicoria Catalogna/Cicoria asparago. This vegetable is cut into very thin slices and then marinated with a super refreshing dressing.
Here you can find them in many vegetable stores already cut into slices, but if you cut them yourselves this is the best way to do it:
- 400 grams of puntarelle (if you can’t find them you can use andive)
- Remove the outside leaves
- Remove the shoots and cut the rest in thin slices
- Take a bowl of ice water and leave them to clean and keep their fresh colour
- Then drain them and put into a bowl
- 1 clove of garlic
- 5 anchovies
- Juice of 1 lemon (some extra for serving
- 30 grams of extra virgin olive oil
- A pinch of salt if you like (not necessary, because of the anchovies)
- Few leaves of parsley chopped (10 grams)
Take a bowl or pot in where you can blend all ingredients for the dressing. Start with peeling the garlic, then add the anchovies, vinegar/lemon, olive oil, salt and the chopped parsley. Blend everything until smooth, mix it with the puntarelle and you are ready to taste this super fresh recipe. If you like you can add some more parsley or some extra anchovies on top for serving.
By the way, this dressing goes well with any salad if you ask me, so if you can’t find any of these veggies, just use it for a nice salad!