Puntarelle alla romana


Puntarelle alla romana

It is a fresh and very tasty salad, the recipe is very simple.

Now is the season and its lasts until February!
Puntarelle or cicoria di catalogna is a late fall early winter chicory which originated on the Catalonia coastline of Lazio. The heads of chicory are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves.

The plant must be cleaned of its leaves in order to reach and remove the shoots. One by one these are then split long ways from the base almost all the way to the tip into four or six parts. At this point, you soak them in cold water for about 1/2 an hour, and the previously straight stems curl .



  • Puntarelle 500 gr
  • 2 cloves garlic
  • 4-5 anchovy fillets
  • White wine vinegar
  • Extra virgin olive oil
  • salt
  • pepper


In a pestle and mortar crush the garlic into a paste with a pinch of salt. In a small bowl mash the anchovies with the vinegar and stir until the anchovies have disintegrated. Add the anchovy and vinegar to the garlic and add the oil. Stir well and allow to sit for 10minutes.

Drain the puntarelle at least half an hour before eating

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