ALONG WITH OXTAILS, CACIO E PEPE, AND CARCIOFI ALLA GIUDIA, PUNTARELLE IS ONE OF THE DISHES I MOST ASSOCIATE WITH ROME. ITS FEATHERY GREEN LEAVES FORM A CROWN ON THE ROUND WHITE BASE. IT APPEARED IN THE FARMERS' LAST YEAR AND THIS YEAR EVERYBODY'S SELLING IT, SO IT MUST BE A HIT. LIKE SO MUCH OF ROMAN FOOD, THIS CRUNCHY GREEN WITH A MILD TASTE IS GIVEN ITS OOMPH FROM A GENEROUS DOSE OF ANCHOVIES, GARLIC, VINEGAR, AND OLIVE OIL. I ADDED PARMESAN JUST BEFORE SERVING, BUT WITH A SLICE OF CRUSTY BREAD PUNTARELLE WILL HOLD UP QUITE NICELY ON ITS OWN.
TRIM THE PUNTARELLE STALKS FROM THE BASE. USE A SMALL KNIFE TO SLICE THE WHITE STEMS INTO STRIPS LEAVING THE GREEN LEAVES ATTACHED.
DROP THEM INTO A SINK OF ICE WATER AND LEAVE THEM THERE TILL THEY CURL UP. REMOVE AND SPIN DRY. ROLL IN A KITCHEN TOWEL.
USE A FORK TO CRUSH THE ANCHOVIES INTO A PASTE IN YOUR SALAD BOWL.
PEEL THE GARLIC AND EITHER GRATE INTO THE BOWL WITH A MICROPLANE OR CRUSH WITH A GARLIC PRESS.
ADD SEVERAL GRINDS OF PEPPER. WHISK IN 3 TBSPS OF WHITE WINE VINEGAR.
WHISK IN ABOUT 1/3 CUP OF OLIVE OIL UNTIL THE MIXTURE IS VISCOUS.
ADD THE PUNTARELLE.
TOSS JUST BEFORE SERVING. TOP GENEROUSLY WITH FRESHLY-GRATED PARMESAN. TOSS AND SERVE.
SERVES 4-6
Ingredients
Directions
TRIM THE PUNTARELLE STALKS FROM THE BASE. USE A SMALL KNIFE TO SLICE THE WHITE STEMS INTO STRIPS LEAVING THE GREEN LEAVES ATTACHED.
DROP THEM INTO A SINK OF ICE WATER AND LEAVE THEM THERE TILL THEY CURL UP. REMOVE AND SPIN DRY. ROLL IN A KITCHEN TOWEL.
USE A FORK TO CRUSH THE ANCHOVIES INTO A PASTE IN YOUR SALAD BOWL.
PEEL THE GARLIC AND EITHER GRATE INTO THE BOWL WITH A MICROPLANE OR CRUSH WITH A GARLIC PRESS.
ADD SEVERAL GRINDS OF PEPPER. WHISK IN 3 TBSPS OF WHITE WINE VINEGAR.
WHISK IN ABOUT 1/3 CUP OF OLIVE OIL UNTIL THE MIXTURE IS VISCOUS.
ADD THE PUNTARELLE.
TOSS JUST BEFORE SERVING. TOP GENEROUSLY WITH FRESHLY-GRATED PARMESAN. TOSS AND SERVE.
SERVES 4-6
Notes
