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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