TRISH DESEINE pairs this delicious PUNTARELLE SAUCE with some fluffy white bread and serves as a tasty appetiser …
If you’re lucky enough to get your hands on this splendid, bitter green, the first recipe to try is the classic sauce of anchovies, garlic, lemon and olive oil. Also a great little dip for radishes or sourdough.
Puntarelle alla Romana
1 hour soaking
15 minutes preparation
1 head puntarelle
2 cloves of garlic
6 tablespoons good olive oil
1 tablespoon lemon juice
5 or 6 salted anchovies
Remove the leafy part of the puntarelle stalks and slice the white bulb into thin strips.
Steam the leafy parts as you would for spinach or chard.
Soak the strips in iced water for an hour or so until they crisp and curl up.
Drain and dry them.
Blitz the sauce ingredients in a mini blender or pestle and mortar. Toss the white curls in the sauce, garnish with black pepper and serve with some fluffy white bread.
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