📝 About This Recipe
A quintessential Roman classic, Puntarelle alla Romana celebrates the crisp, slightly bitter inner stalks of the Catalogna chicory. This dish is a masterclass in balance, pairing the refreshing crunch of ice-curled greens with a pungent, umami-rich dressing of garlic, salt-cured anchovies, and sharp white wine vinegar. It is a vibrant, bracing side dish that captures the rustic elegance of a Roman trattoria in the heart of winter.
🥗 Ingredients
The Greens
- 1 large head Catalogna Chicory (Puntarelle) (approx. 1.5 - 2 lbs)
- 2 cups Ice Cubes (for the soaking bath)
- 2 quarts Cold Water (to submerge the greens)
- 1/2 Lemon (squeezed into the water to prevent oxidation)
The Roman Dressing (Salsa)
- 6-8 fillets Salt-packed Anchovy Fillets (rinsed and patted dry; or high-quality oil-packed)
- 2 pieces Garlic Cloves (peeled and germ removed)
- 6 tablespoons Extra Virgin Olive Oil (use a robust, peppery Italian oil)
- 2 tablespoons White Wine Vinegar (high quality for sharp acidity)
- 1/4 teaspoon Sea Salt (adjust to taste, keeping anchovy saltiness in mind)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare a large bowl with very cold water, ice cubes, and the juice of half a lemon. This 'ice bath' is crucial for achieving the signature curl and crispness of the puntarelle.
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2
Remove the dark green outer leaves of the Catalogna chicory. These are too bitter for this salad but can be saved for sautéing with garlic and chili later.
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3
Separate the inner bulbous stalks (the 'punta' or points) from the base of the plant. They should look like hollow, asparagus-like spears.
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4
Using a sharp paring knife (or a traditional puntarelle wire cutter if you have one), slice each stalk lengthwise into very thin strips, about 1/8 inch thick.
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5
Immediately drop the sliced strips into the prepared ice water. Let them soak for at least 30 to 60 minutes. You will see them begin to curl into beautiful, spring-like shapes.
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6
While the greens are curling, prepare the dressing using a mortar and pestle. This is the traditional method to achieve a creamy emulsion.
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7
Place the garlic cloves and a pinch of sea salt in the mortar. Pound until you reach a smooth paste.
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8
Add the anchovy fillets to the garlic paste and continue pounding until the fish has completely disintegrated into the mixture.
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9
Slowly whisk in the white wine vinegar to loosen the paste, then gradually drizzle in the extra virgin olive oil while stirring constantly.
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10
Season the dressing with black pepper. Taste and adjust acidity or salt as needed; it should be bold and punchy.
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11
Drain the curled puntarelle thoroughly. Use a salad spinner to remove as much water as possible; excess water will dilute the flavorful dressing.
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12
Transfer the dried puntarelle to a large chilled serving bowl.
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13
Pour the anchovy dressing over the greens and toss vigorously with your hands or tongs to ensure every curl is coated.
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14
Let the salad sit for 5 minutes before serving. This allows the greens to soften slightly while retaining their crunch.
💡 Chef's Tips
The ice bath is non-negotiable; it removes the excess bitterness and creates the iconic curly texture. If you don't have a mortar and pestle, finely mince the garlic and anchovies into a paste on a cutting board before whisking with oil. Always use high-quality salt-cured anchovies if possible, as they have a deeper, cleaner ocean flavor than canned versions. Ensure the puntarelle is bone-dry before dressing; water is the enemy of this emulsified sauce. If you can't find Catalogna chicory, you can use the pale inner hearts of Belgian endive, though it won't curl quite the same way.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Frascati Superiore or a Vermentino. Serve as a refreshing counterpoint to rich Roman pasta dishes like Carbonara or Amatriciana. It is the traditional accompaniment to 'Abbacchio a Scottadito' (grilled lamb chops). Enjoy it as a starter with a thick slice of toasted sourdough rubbed with garlic. Serve alongside a simple roasted sea bass or orata for a light, Mediterranean dinner.