PUNTERELLE
johnpleshettemealoftheweek.com
ALONG WITH OXTAILS, CACIO E PEPE, AND CARCIOFI ALLA GIUDIA, PUNTARELLE IS ONE OF THE DISHES I MOST ASSOCIATE WITH ROME.
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Cooking tools:
- Microplane
- Garlic press
- Salad spinner
- Pepper mill
- Paring knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Measuring cup
- Kitchen towel
Ingredients
- 1 LARGE HEAD OF PUNTARELLE
- 2 FAT GARLIC CLOVES
- 4 ANCHOVY FILLETS
- WHITE WINE VINEGAR
- OLIVE OIL
- PARMESAN CHEESE
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