Puntarelle alla Romana

🛒 Ingredients

• Puntarelle (Roman chicory) 250 g · 60 kcal
• Anchovy fillets in oil 15 g · 30 kcal
• Garlic cloves 3 g · 5 kcal
• Extra virgin olive oil 30 g · 265 kcal
• White wine vinegar 15 g · 3 kcal

👨‍🍳 Instructions

1. Carefully clean the puntarelle, removing the tough outer leaves and separating the inner shoots; slice the shoots very thinly lengthwise.
2. Place the sliced puntarelle in a bowl of ice water for at least 30 minutes; this helps them curl and become extra crisp.
3. For the dressing, finely mince the anchovy fillets and garlic cloves together to form a paste.
4. Transfer the anchovy-garlic paste to a small bowl, then gradually whisk in the extra virgin olive oil and white wine vinegar until emulsified.
5. Drain the puntarelle well, then pat dry with a clean kitchen towel; place in a serving bowl.
6. Pour the dressing over the puntarelle and toss gently to coat evenly; season with a pinch of salt and fresh black pepper to taste, if desired, before serving immediately.