Puntarelle In Anchovy Sauce (Puntarelle Alla Romana) Recipe
Servings: 4
Ingredients
- 1 lb puntarelle (large endive) washed, trimmed,
- 1 x garlic clove minced
- 4 x anchovy fillets rinsed, liquid removed,
- Â Â and minced
- 2 Tbsp. white wine vinegar
- 1/4 c. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Cut the puntarelle lengthwise into thin strips and put them into a bowl of cool water till they curl up, about 5 - 10 min.
- In the bowl of a food processor, combine the garlic, anchovies and vinegar. Start the machine and slowly drizzle in the oil. Season with black pepper and, if necessary, salt.
- Remove the puntarelle from the water, pat dry with paper towels and place in a large bowl. Add in the sauce and toss well to coat. Serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 119 | 98% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.04g | 0% |
