Puntarelle with Three Sauces

Method

1. Trim the puntarelle: cut off the hollow ends and any tough leaves. Using a special shredding tool (telaietto) or a sharp knife, shred the stalks into thin strips. Immediately submerge in a bowl of ice water and refrigerate for at least 30 minutes until the strips curl.
2. For the classic garlic-chili dressing: in a blender, combine a small piece of garlic, 1 fresh chili, ½ teaspoon dried chili, 1 tablespoon white wine vinegar, and 4 tablespoons extra virgin olive oil. Blend until smooth.
3. For the bottarga dressing: in a small bowl, crush 1 garlic clove. Add 3 tablespoons olive oil, 1 teaspoon white wine vinegar, a pinch of dried chili, and 2 teaspoons finely grated bottarga. Mix well.
4. For the anchovy mayonnaise dressing: in a bowl, combine 4 tablespoons store-bought or homemade anchovy mayonnaise with 1 tablespoon olive oil and a pinch of chili. Stir until homogenous.
5. Drain the puntarelle thoroughly and pat dry with a clean kitchen towel. Divide into three portions. For each dressing, place one portion in a bowl, add the dressing, and toss with your hands until evenly coated. Season with a pinch of salt if needed. Serve immediately as an antipasto.