RomanItalian
Puntarelle with Anchovy Dressing
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman side dish of crisp puntarelle (chicory shoots) tossed in a creamy anchovy-garlic dressing. The chef demonstrates three ways to use the vegetable: the traditional thin strips, leftover leaves sautéed as a second dish, and quick rounds.
- Cook
- 0 min
- Difficulty
- medium
Ingredients
9 items- PuntarelleFresh puntarelle (chicory shoots), about 300-400g per 2 servings
- 3 pcsAnchovies (Alici) in OilOr 1 tablespoon anchovy paste
- 1 pcsGarlic1 clove; grate or mince
- Extra Virgin Olive OilTo taste; about 3-4 tablespoons
- Apple Cider VinegarOr white wine vinegar; about 1-2 tablespoons
- Lemon Zest(optional) — Grated zest, to taste
- Colatura di Alici(optional) — Optional but recommended; a few drops
- Fine SaltTo taste
- Black Pepper(optional) — To taste
Method
- Clean the puntarelle: remove any tough outer leaves, trim the base, and cut the tender hearts lengthwise into thin strips. Place them in a bowl of ice water and let them curl for at least 10 minutes.
- Prepare the dressing: grate a clove of garlic into a bowl. Optionally, grate a little lemon zest over it. Finely chop 2-3 anchovies (or 1 tablespoon anchovy paste) and add to the bowl. If available, add a dash of anchovy colatura (anchovy sauce).
- Pour in a generous glug of extra virgin olive oil and a splash of apple cider vinegar or white wine vinegar. Whisk until emulsified into a creamy sauce. Season with a pinch of salt and pepper.
- Drain the puntarelle well from the ice water and pat them completely dry with a clean kitchen towel or salad spinner. Any water will dilute the dressing.
- Toss the dried puntarelle with the dressing, ensuring each piece is coated. Let them rest for 5-10 minutes before serving so the flavors meld.
- Serve the puntarelle as a side dish, or mound on crusty bread for a crostino. The chef also shows two alternative preparations: sauté leftover leaves with garlic, anchovy, and chili to serve on bread, or slice the puntarelle into rounds and dress the same way.
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.
