In the Lazio region the tender and crunchy inner heart of sprouted chicory is named Puntarelle. They are one of the greatest pleasure of Roman cuisine in springtime.
The bitter taste of the outer leaves and the crunchy consistency of the inner sprouts make the Catalonia chicory well suitable both for making Puntarelle salads and for the saute’ version.
The recipe we are presenting here is a typical rustic side dish of Roman Cuisine made either with Catalonia chicory head or with the intense green and outer leaves of sprouted chicory head.
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INGREDIENTS for 4 servings
Ready in 30 min
- 1 medium head Puntarelle or Chicory
- 2 cloves garlic, crashed and without germ
- salt and hot pepper to taste
- extra virgin olive oil
- Wash the Chicory or Puntarelle leaves, trim away the hard part and cut the long ones in half. Bring a pot filled with water to a boil, then add salt and place the puntarelle in. Let cook on low heat for about 10 min. Drain very well and keep aside.
- Warm a medium large frying pan on medium heat. Then add extra virgin olive oil, garlic, and hot pepper. Let stir fry for a few minutes and then add the puntarelle. Toss gently on high heat and saute for a few minutes.
- Remove the garlic, add extra hot pepper to taste and serve.
- If you want some extra taste, add 2/3 anchovy filets in the frying pan with oil and garlic. Fry until the anchovy is melted. Season the chicory with this sauce.
- If you pass by in one of the markets in Rome, like Campo dei Fiori, take a look at how the greengrocer prepare them.