Puntarelle alla Romana (winter chicory salad with anchovy and garlic) -Lazio – Living a Life in Colo
Discover the crisp delight of Puntarelle alla Romana, winter chicory dressed with garlicky anchovy sauce. Perfect for pairing with salumi, this vibrant side dish...
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Cooking tools:
- Mortar and pestle
- Puntarelle cutter
- Salad spinner
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Kitchen towel
Ingredients
- 750 grams puntarelle chicory, washed and dried
- ½ garlic clove, small, peeled
- 1 anchovy fillet
- ½ lemon, juiced
- 75 mls extra virgin olive oil
- Sea salt
- Black pepper, freshly ground
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