Puntarelle in Salsa di Alici - Italian Recipe

Puntarelle in Salsa di Alici

🌍 Italian, Rome/Lazio Difficulty: ●●●○○

A Roman winter salad of curled chicory shoots dressed with anchovy, garlic, and vinegar. The puntarelle must soak in ice water until they curl tightly — this takes at least an hour and removes some bitterness. The dressing is pounded in a mortar until smooth.

Ingredients

• 600g puntarelle (chicory shoots), soaked in ice water until curled
• 4 anchovy fillets
• 1 garlic clove
• 2 tbsp white wine vinegar
• 4 tbsp olive oil

Method

1. Pounding — Pound anchovies and garlic to paste.
2. Whisking — Whisk with vinegar and oil.
3. Draining — Drain puntarelle; dress with anchovy sauce.

Tags: puntarelle, anchovy fillets, garlic clove, white wine vinegar, olive oil · Source: Brittani's Almanac