TO Rome they are considered a typical dish, very appreciated and loved because they are able to recall the intense taste of the traditions of the past, made of simple ingredients: from Lazio to Campania it is easy to find the puntarelle on the market stalls all winter, up to late spring. How to cook them? Here are some things to know to appreciate the puntarelle at best, raw or cooked.

What are the puntarelle?

The puntarelle, typical of Central and Southern Italy, today they are more easily found in other regions. Belonging to the Asteraceae family, they are a variety of chicory, called Cichorium intybus. You could also find them under the name of catalonia herringbone, chicory of Catalonia or asparagus chicory, but the typical characteristic to recognize them is to observe how the plant is made. The head is voluminous: surrounded by long green leaves, in the center it hides a heart of tender shoots. It is the innermost part to be eaten raw, while the leaves are usually cooked.

How are they cooked? Roman-style puntarelle salad

To prepare the salad of puntarelle, typical dish of Roman cuisine, remove the sprouts and cut thin strips, being careful to use only the most tender and light colored part. Leave to soak for at least an hour and in the meantime prepare the dressing: according to tradition you should use a mortar, where to crush garlic, anchovy fillets in oil, together with extra virgin olive oil and a few tablespoons of vinegar (or lemon). Who does not love garlic can soak it and then remove it, avoiding crushing it. The puntarelle dipped in thecold water… curl up! Add the dressing you have prepared and bring them to the table accompanied by the homemade bread, a delight for the palate. Alternatively, you can use the puntarelle for a pasta dish. Just fry the garlic and the chilli pepper, add some anchovy fillets and add the chicory to the last, passing the pasta together with the pecorino or breadcrumbs.

Puntarelle cooked, ideas

You can take advantage of the leaves by cooking them in the pan as you would for chicory. Simple and delicious, they are an ideal side dish to accompany meat or fish, but also a portion of brown rice to which you can add lots of seasonal vegetables. Add a sprinkling of chilli, extra virgin olive oil and garlic to savor them according to the ingredients of the Roman tradition. The puntarelle can also be the idea for a stuffed to be used together with puff pastry, to be taken as a lunch at work or for a picnic outside. Savory pies made with ricotta and chicory, pies, but also pasta or risotto: tantalizing if paired with speck, bacon or cheese like the quartirolo, they are also perfect together with saffron, to add a special flavor to the rice.