← Nouns Cooking · Italian

Ingredients

• 1 head of puntarelle (about 1 kg)
• 4 anchovy fillets in oil
• 1 clove Garlic
• 1 tbsp white wine vinegar
• 5 tbsp extra virgin olive oil
• Salt
• Black pepper

Method

1. Pull the pale shoots away from the head (keep the outer leaves for cooking). Trim the base of each shoot and slice it lengthwise into thin strips.
2. Drop the strips into a big bowl of iced water and leave for 30 min, until they curl and turn crisp and less bitter.
3. Meanwhile, pound the anchovies and garlic to a paste in a mortar. Whisk in the vinegar, then the oil, and season with pepper.
4. Drain the puntarelle and dry them well in a salad spinner. Toss with the dressing just before serving and add salt only if needed.

Tips

• No puntarelle? Thin strips of chicory hearts or curly endive give a similar crunch.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Memorie di Angelina