The puntarelle salad is a great classic of Roman cuisine. A salad that cuts in the mouth with garlic and anchovies. Strong flavors in the kitchen then.
The Catalan threading of the sprout is long and laborious also with the special tool in the picture. Because the threads are bowed, it is necessary to use very cold water. The end result however deserves the wait or the price if you choose to pick it up at the restaurant. 100 grams of puntarelle can cost 3 euros to the market ....
Puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory, have a pleasantly bitter taste.
"Puntarelle" are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.
Say the tops of the catalog, dressed and seasoned with anchovy and garlic vinegrette after melting in anchovy ginger garlic and salt. Add oil and pour on the salad. Seasoning should be mixed when serving the salad. Otherwise, vinegar would cook the threads that would lose its crunchy effect in the mouth.
Fiaccavento Margherita was born in Rome in 1968. Having long studied for a diplomatic career in Rome and Paris rejects the constraints by developing a rebellious and non-conformist life. After 15 years of professional experience managerial changes to television as a writer and web content. In 2012 he left Rome and the Eldorado media for the Emilia countryside. "Amazon on me"and 'his first work of fiction.