Puntarelle

Puntarelle sold in the market of Torino, Italy.

Puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory. The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. Puntarelle shoots have a pleasantly bitter taste.

Applications

Puntarelle are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.^[1]

References

1. Puntarelle. Italian Notebook. Retrieved January 7, 2012.