Puntarelle |
Treviso Radicchio |
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Recipes A-Z from our farm |
How to Store fresh chicories: in the fridge in a bag, much like you would a head of lettuce
The Catalogna Barba di Capuccino is just a chicory: half way between proper dandelion greens and a fully stalked puntarelle. the stalks can be used in the classic puntarelle roman preparation: thinly slice and dress with an anchovy vinaigrette. Or any vinaigrette. The greens can be used anywhere you'd use dandelion greens: to liven up a lettuce salad, served with a soft boiled egg, stirred into a rich soup.
Simple Puntarelle Salad from Julia and Andy
1 head puntarelle: cut the white part into thin strips then plunge into ice water. They should curl up a bit. Leave them in the water while you make the dressing:
Mix together: (I use a small blender jar for this)
2-3 stalks green garlic or 2 cloves garlic, chopped
3 anchovy fillets, rinsed, patted dry
Large pinch of coarse kosher salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
Dress the puntarelle curly sticks.
Puntarelle Salad from Anthony at Locanda
2-3 Heads Puntarelle
5-6 Salt-packed Anchovies
1 small clove Garlic
1/2 bunch Parsley, chopped
lemon juice
red wine vinegar
Extra Virgin Olive Oil (something really nice)
1/2 cup Parmigiano Reggiano, finely grated
salt and ground black pepper
- soak the anchovies in cold water for about 30 minutes, until the salt has begun to release and they're slightly softened. peel the fillets away from the spine, coarsely chop.
- thinly slice the puntarelle stalks and buds, place them in ice water to curl for at least an hour, drain well.
- using a mortar and pestle, pulverize the garlic (be very careful not to use much garlic, it will kill this salad!!!) into a very fine paste, add in the chopped parsley and anchovy, continue to mortar until it is completely smooth.
- In a mixing bowl, season the drained puntarelle with salt and a generous amount of black pepper. Add the anchovy paste to the side of the bowl, and using the back of a spoon, smear the other ingredients into the anchovy paste one at a time until it becomes nice and creamy. Use the vinegar and lemon juice sparingly, but go heavy on olive oil. Incorporate this dressing mixture into the puntarelle, massaging it in so the salad is well coated.
for puntarelle tops,
simply blanch the washed greens in boiling, salted water, until tender, spread the blanched greens out to drain on napkins. Once the greens are cool enough to handle, squeeze the remaining water out and discard. meanwhile slowly heat up a pan large enough to accommodate the greens in a shallow layer with a big splash of extra virgin olive oil, a few thin slices of garlic, and pinch of chili flake. Slowly melt the garlic into the olive oil, and add in the puntarelle tops, saute for a couple minutes, season with salt to taste, a small splash of lemon juice, and another pour of olive oil.
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