Puntarelle alla Romana Recipe
Puntarelle is a member of the chicory family, and its bitter leaves and crisp centre are highly prized in Italy. It’s in season from November to February, so if you see one, snap it up! Here it’s...
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Cooking tools:
- Salad spinner
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- iced water
- 1 puntarelle
- 2 garlic cloves, grated to paste
- salt
- 60g of anchovy fillets in oil, drained
- 4 tbsp of white wine vinegar
- 100ml of olive oil
- freshly ground black pepper
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