Perfect in the period between autumn and winter for their purifying effect. Great with oranges!
Origin
Puntarelle are a unique type of Catalonian chicory common in southern and central Italy. Grown throughout the central Mediterranean region as well as in Puglia, they’re a symbol of Roman cuisine and are recognized among traditional Italian agricultural products with the name cicoria di catalogna frastagliata di Gaeta. They’re also very common in the Catalonia region of Spain. The plant has a rather curious appearance, with lots of small stems growing around a central core. It’s so historical that is was mentioned in texts from 1550 BC, and even Pliny talked about it because it was known in ancient Egypt. Galen of Pergamon went so far as to recommend it as a remedy for liver ailments.
Cookit
Their slight bitterness and soft but crisp texture make puntarelle great to eat raw. To fully appreciate their flavor and detoxifying properties, they’re bPest eaten in a salad dressed with extra virgin olive oil, vinegar and salt – or for the truly Roman version, with the addition of anchovies. You can also boil the green leaves, and then pan fry them with oil and garlic. The full flavor of puntarelle really shines through when they’re simple and fresh
Did you know
Whether raw or cooked, puntarelle are fabulous during the colder months. They strengthen the body’s defenses and are packed with vitamins and minerals. Cleaning them is a bit of a delicate process. The secret is to cut them and soak them in ice cold water with lemon for at least a couple hours. A video tutorial on Youtube shows a street vendor, cleaning them with with a type of mandoline.
