RomanItalian
Puntarelle With Bottarga
by Chef Max Mariola · 1.1M subscribers on YouTube
Crunchy puntarelle dressed with a bold emulsion of garlic, olive oil, white vinegar, dried chili, and grated bottarga (cured mullet roe). A Roman twist on the classic salad.
- Difficulty
- easy
Ingredients
8 items- PuntarelleFresh, whole heads
- Garlic1 clove, smashed
- Olio d'Oliva SicilianoTo taste
- White VinegarA splash
- Dried Chili PepperA pinch
- Bottarga di MuggineGrated to taste
- IceFor the ice water bath
- Lemon Juice(optional) — Optional, to prevent oxidation if prepared a day ahead
Method
- Clean the puntarelle as described in the classic recipe: remove outer leaves, cut the stem at the hollow point, peel or not, and soak in ice water with a squeeze of lemon until curled. Drain well.
- For the dressing: smash a clove of garlic with the side of a knife. In a bowl, combine the garlic with Sicilian olive oil, a splash of white vinegar, a pinch of dried chili, and a generous grating of bottarga (preferably mullet bottarga).
- Stir the dressing until well mixed. Add the drained puntarelle and toss gently with your hands until evenly coated. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
