PUNTARELLE CON SALSA DI ACCIUGHE

Ingredients

2 lbs. puntarelle
1 lemon
2 cloves garlic
salt
3 anchovy fillets
3 oz. olive oil
salt
pepper

How to make the Roman Wild Cicory with Anchovy Dressing:

Let the puntarelle soak in cold water for half an hour.

In the meantime, crush the anchovies and garlic in a mortar until they become a paste. Blend in the oil, the lemon juice, a pinch of salt and pepper.

Drain the puntarelle, place them on a large bowl, toss with the sauce, and serve.

Serves 4

Regional recipe from Latium