Puntarelle alla Romana

Method

1. Take the puntarelle, which are the inner shoots of catalogna chicory, and remove any tough outer leaves or parts.
2. Optionally keep a few tender small leaves. Cut off the tough base, then slice each shoot in half lengthwise.
3. Make small, delicate cuts along the length of each half so that they will curl when placed in cold water.
4. Prepare a bowl of cold water with a splash of lemon juice. Add ice cubes to speed up the curling process.
5. Submerge the cut puntarelle in the water and refrigerate for at least one hour, until they are tightly curled.
6. Meanwhile, if you have the outer leaves (cicorione), you can boil them and sauté with garlic, oil, and chili as a separate dish.
7. After an hour, drain the puntarelle and remove the lemon pieces. Dry them thoroughly using a salad spinner or a clean cloth.
8. For the dressing: in a blender, combine extra virgin olive oil, a garlic clove (to flavor without visible pieces), a pinch of salt (remember anchovies are salty), a splash of vinegar, and a few anchovy fillets. Blend until smooth and emulsified.
9. Toss the dried puntarelle with the dressing until evenly coated. Serve immediately.