Photograph of the finished Puntarelle alla romana

Italy · Rau diếp đắng trộn kiểu Roma

Puntarelle alla romana

30 min Hands-on time + 1 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cicoria bitter greens Cicoria bitter greens 1.6 lb
  • Photograph of Salted anchovies Salted anchovies 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Wine vinegar Wine vinegar ⅓ cup
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Separate the tender inner core and split it lengthwise into very thin strands.
  2. 2 Soak the vegetable strands in ice water for 1 hour; the strands will curl up on their own and become less bitter.
  3. 3 Grind the salted anchovies with garlic until a smooth paste is formed.
  4. 4 Beat the mixture with vinegar and olive oil until it forms a thick sauce.
  5. 5 Drain the vegetables thoroughly and mix in the sauce just before serving, then sprinkle with plenty of pepper.
Start cooking