What a weird and wonderful vegetable the puntarelle is! It’s in the chicory family and has dandelion like outer leaves and fat, juicy, asparagus like fingers in the centre. The outer leaves can be saved for soups and broths but it’s the inner buds that are the star of the show here.
Puntarella Alla Romana is a traditional Roman dish, popular in the winter months as an appetiser. Usually paired with anchovies to compliment the bitter taste, vegetarians can swap in capers with a pinch a salt. Here’s Riverford’s take on the classic recipe:
Preparation:
- Remove the outer leaves, break off the hollow-stemmed buds.
- Very finely slice the buds, lengthways.
- Soak in iced water for 1-2 hours to let them crisp and curl.
- Spin or pat dry with kitchen paper.
Ingredients:
- 2-3 salted anchovy fillets, finely chopped (or a few chopped capers and a pinch of salt)
- 1 tbsp red or white wine vinegar, or use lemon juice
- 1 small garlic clove, finely chopped or crushed
- pinch of chilli flakes (optional)
- 2-3 tbsp olive oil
- 1 puntarelle, inner buds prepared as above
- pepper
Method:
- In a bowl, mix the anchovies, vinegar or lemon juice, garlic, a pinch of pepper and the chilli flakes if using.
- Add 2-3 tbsp olive oil, depending how sharp you like your dressing. Toss with the prepared puntarelle buds.
