Puntarelle alla romana

What to get ready

• Cicoria bitter greens 720 g
• Salted anchovies 80 g
• Garlic 8 cloves
• Wine vinegar 80 ml
• Olive oil 140 ml
• Black pepper 8 g

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.