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Mock «puntarelle» alla romana Recipe

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3 votes | 1637 views

One of the dishes I miss most from my Roman days is the winter salad known as le puntarelle. Puntarelle are a kind of chicory native to the countryside around Rome. In fact, the vegetable is sometimes called "Roman chicory" in English. The shoots are rather thick but tender, white at the base and green at their tips. The taste is pleasantly bitter and peppery. When used in salads, puntarelle are typically peeled and cut into thin strips, then soaked in cold water until they curl up. They are then dressed in an anchovy vinaigrette.

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Ingredients

Cost per recipe $0.03 view details

Directions

  1. See link below for detailed recipe.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2g
Calories 4  
Calories from Fat 0 0%
Total Fat 0.01g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 10mg 0%
Total Carbs 0.86g 0%
Dietary Fiber 0.1g 0%
Sugars 0.03g 0%
Protein 0.17g 0%

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Comments

  • Frank Fariello
    February 12, 2010
    Thanks, Kathy! I do love this salad--although I do miss puntarelle. I've read they do cultivate them in California but I've never seen them in the markets here...
    • kathy vegas
      February 10, 2010
      I love how a few simple ingredients can come together to create something as flavorful (and attractive) as this salad.
      1 reply

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