Puntarelle alla Romana

Name: Puntarelle alla Romana
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 500 g puntarelle (catalogna chicory shoots); 6 pieces anchovy fillets in olive oil; 1 clove Garlic; 20 ml white wine vinegar; 60 ml Extra virgin olive oil; 2 g Fine sea salt; 1 g Black pepper; 200 g Ice cubes

Crisp curled chicory shoots tossed in a pungent dressing of garlic, anchovies, white wine vinegar, and olive oil, typical of Roman winter dining.

🇮🇹Italy· Lazio

Prep: 35 min
Cook: 0 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 8 gathered

Servings

500 g puntarelle (catalogna chicory shoots) — trimmed into individual hollow shoots
6 pieces anchovy fillets in olive oil — drained and finely minced
1 clove Garlic — peeled and finely crushed
20 ml white wine vinegar — sharp Italian vinegar
60 ml Extra virgin olive oil — fruity Italian olive oil
2 g Fine sea salt — adjust to taste
1 g Black pepper — freshly cracked
200 g Ice cubes — for the water bath

Equipment

•Chef's knife
•Large bowl
•Salad spinner
•Mortar and pestle
•Small whisk

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 15 g
carbs: 4 g
fibre: 2 g
protein: 3 g
calories: 165 kcal

Instructions

1
Separate the hollow puntarelle shoots from the outer dark leaves of the chicory.
2
Slice each shoot lengthwise into thin strips about two millimetres wide.
3
Submerge the sliced strips into a large bowl filled with iced water.
4
Rest the shoots in the ice bath for thirty minutes until they curl tightly and turn crisp.
5
Pound the anchovies and garlic in a mortar until a smooth paste forms.
6
Whisk in the white wine vinegar and a small pinch of salt.
7
Pour in the olive oil gradually, whisking constantly until the dressing becomes glossy and emulsified.
8
Drain the curled puntarelle thoroughly and spin dry in a salad spinner.
9
Place the dried chicory ribbons into a wide serving bowl.
10
Pour over the anchovy dressing and toss thoroughly until every curl is coated.
11
Season with freshly cracked black pepper and serve at once.

Chef's tips

The ice bath is crucial; without freezing cold water, the shoots will not form their characteristic tight curls. Spin the greens thoroughly dry before dressing so the oil and vinegar emulsify around the shoots rather than running off.

Ingredient substitutions

puntarelle (catalogna chicory shoots) → Belgian endive or frisée cut into thin shreds, though the texture will be softer
anchovy fillets in olive oil → salted capers rinsed and crushed with a pinch of salt for a vegetarian option

Storage

Consume immediately after dressing; undressed sliced shoots can be stored in iced water in the fridge for up to one day.

Reheating

This is a raw salad served cool or at room temperature and must never be reheated.

Common mistakes to avoid

•Dressing the salad too early, which causes the crisp chicory curls to turn limp and soggy.
•Failing to dry the shoots properly, which dilutes the rich anchovy emulsion.
•Cutting the strips too thickly so they fail to curl properly in the iced water.

Serving suggestions

Serve immediately as an antipasto alongside warm, crusty rustic bread.Pair as a refreshing side with rich Roman meat dishes like coda alla vaccinara or saltimbocca.