Rome Italy
Italian Recipes
PUNTARELLE CON SALSA DI ACCIUGHE

Puntarelle  - Photo © flora and flying

PUNTARELLE CON SALSA DI ACCIUGHE

Roman Wild Cicory
with Anchovy Dressing

To make the Puntarelle:

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.

Recipe courtesy of The Italian Trade Commission.