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Roman Puntarelle

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Source: The Italian Gourmet

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Yield: Serves 4

In the picturesque markets of the old quarter of Rome, and especially the most famous of them all, the one in Campo dei Fiori, you often will see old women behind the fruit and vegetable stalls cutting tiny bunches of greens in a special way and then throwing them into a container of cold water: They are preparing puntarelle, the most typical of all Roman salad greens. Picked from autumn through late winter, they come from a particular kind of chicory known as Catalogna (Catalonia). Only the more tender inner leaves are used, and the special cutting and immersion in cold water makes the leaves curl.

RECIPE INGREDIENTS

2 lb curly endive (chicory)

4 garlic cloves, peeled

8 anchovy fillets

3 tablespoons red wine vinegar or white wine vinegar

1/2 cup olive oil

salt and freshly ground pepper, or ground red chili pepper

DIRECTIONS

FOR THE SALAD:
Discard the outer leaves of the endive and the fibrous parts of the interior section. Pull the leaves off the stalks and cut into thin strips about 4 in long and no more than 1/4 in wide. Submerge in cold water for 1 hour so they acquire the curly appearance characteristic of puntarelle.

FOR THE DRESSING:
Put the garlic, anchovy fillets and vinegar into a mortar or food processor and pound or process to a creamy paste. Gradually mix in the olive oil. Taste and add salt, if necessary, and a little pepper (or better still, some chili pepper).

Drain the endive well and dry as thoroughly as possible. Put in a salad bowl and toss with the dressing. (To add a different flavor, a few leaves of mint may be included in the dressing.)

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

300

Fat. Total:

28g

Fiber:

Carbohydrates, Total:

10g

Sodium:

300mg

% Cal. from Fat:

84%

Cholesterol:

7mg

Protein:

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