RomanItalian
Puntarelle Alla Romana
by Chef Max Mariola · 1.1M subscribers on YouTube
Classic Roman winter salad made with puntarelle, a crunchy chicory, dressed with a bold garlic-anchovy vinaigrette. Clean and crisp the puntarelle in ice water, then toss with the emulsified dressing.
- Difficulty
- easy
Ingredients
9 items- PuntarelleFresh, whole heads
- GarlicTo taste, as needed for dressing
- AnchoviesFillets, to taste
- Fresh Chili PepperTo taste
- White VinegarA splash
- Extra Virgin Olive OilTo taste, for dressing
- SaltTo taste
- IceFor the ice water bath
- Lemon Juice(optional) — Optional, to prevent oxidation if prepared a day ahead
Method
- Remove the outer leaves from the puntarelle. Cut the stem at the point where it feels hollow – discard the solid part.
- Peel the outer skin from the hollow stem to make it more tender (first method) or leave it unpeeled (second method).
- Place the stems in a bowl of ice water with a squeeze of lemon juice (if preparing a day ahead). Let them curl for at least 30 minutes, then drain.
- For the classic dressing: in a blender, combine a clove of garlic (peeled), a few anchovy fillets, a fresh chili pepper, a splash of white vinegar, and extra-virgin olive oil. Blend until emulsified, adjusting with more anchovies, oil, and salt to taste until balanced.
- Place the drained puntarelle in a bowl, add the dressing, and toss gently with your hands until coated. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
