ItalianRoman
Pasta con Puntatelle
by Cucina con Ruben · 548K subscribers on YouTube
Puntarelle (chicory) pasta with a quick sauce of garlic, anchovies, apple cider vinegar, lemon zest, and butter.
Ingredients
9 items- Puntarelleinner parts only, outer leaves reserved for soup
- Pastayour preferred pasta shape, e.g., spaghetti
- Garlicgrated
- 2 pcsAnchoviesmashed
- Apple Cider Vinegara splash
- Lemon Zestgrated zest of 1 lemon
- 2 pcsButterknobs or small pieces
- Olive Oilextra virgin, for cooking
- Saltfor pasta water
Method
- Clean the puntarelle by removing the outer leaves (reserve for soup) and keep the inner tender parts.
- Cook the pasta in salted boiling water until al dente.
- In a pan, heat a little olive oil, add grated garlic and mashed anchovies, then a splash of apple cider vinegar.
- When the pasta is almost ready, drain it and add to the pan with the sauce.
- Cook together for the last 3 minutes over low heat, then turn off the heat.
- Add grated lemon zest and two knobs of butter. Toss well.
- Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
