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    Home » Garden

    Puntarelle: A Deliciously Bitter Italian Chicory

    Published: Jan 14, 2023 Modified: Mar 3, 2023 Author: Alan Bergo

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    Puntarelle is something I've wanted to cook after I learned about it working with a chef from Lazio where it's traditionally eaten. It's one of the most fascinating vegetables I've eaten.

    a head of puntarelle chicory on a piece of wood with black background.
    A heart of puntarelle.

    Deliciously bitter, the vegetable is a member of the chicory family, related to endive, escarole and raddichio. Over time it was developed from wild chicory (Chicorium intybus), selectively bred for it's crisp, tender heart. It tastes like a dandelion with the texture of celery root.

    close up of puntarelle chicory heart
    The heart is a cluster of unopened buds.

    Traditionally it's cut into thin julienne strips, soaked in ice water and tossed with an anchovy vinaigrette. The simple side dish is one of the most popular foods in Rome and can be purchased pre-made in Italian grocery stores.

    A stalk with greens, heart and buds.

    Varieties

    There's a number of cultivars that can go under different names such as cicoria Catalogna or puntarelle romane. All are types are interchangeable with one difference: some puntarelle will curl when soaked, others will not.

    Puntarelle de Geata

    A shorter, stout variety from Lazio. It stays straight after soaking.

    Puntarelle de Galatina

    This chicory from Puglia is longer, and will curl when soaked in cold water.

    Shorter varieties won't curl.
    Longer varieties will curl when soaked.

    Where to find

    I ordered mine from a farm that grows heirloom Italian vegetables. You might be able to buy it at an Italian market or a farmers market. I think the best option is to grow puntarelle from seeds in your garden.

    In Europe the season will be February through May. In the US, they can be ordered during the Winter months, starting around October.

    Break the buds off and cut into julienne strips.

    How to make it

    To make the traditional chicory salad, you remove the outer leaves to reveal the heart. Remove the buds and cut into a thin julienne, then soak in ice water.

    Cleaning and cutting

    Traditionally a wire puntarelle cutter is used to cut the vegetable into strips. I prefer to shave them on a mandoline slicer.

    Wash and clean the chicory.
    Save the outer leaves for soup.
    Break off the buds.
    Slice thinly.
    Cut the slices into julienne.
    Soak in ice water for 30 minutes.

    Make sure to save leftover leaves for making cicoria ripassate (sauteed chicory) or adding to soups or minestrone.

    A taglia puntarella, the traditional wire-cutter.
    Push the shoots through the wires to cut.

    Anchovy vinaigrette

    The dressing for the slaw is a rustic vinaigrette made from anchovy fillets, garlic, red wine vinegar, crushed red chile, and olive oil.

    Ingredients for the anchovy vinaigrette.

    I beat the anchovies with a fork, but you can also use a food processor or blender to make a pureed vinaigrette.

    Mix the garlic and vinegar.
    Add dried chili.
    Cut the anchovy into slices.
    Mash the anchovy and vinegar with a fork.
    Beat the oil in with a fork.
    The finished vinaigrette should be loose.

    Seasoning

    Toss the sliced chicory with the dressing and season with salt and pepper to taste. Anchovies are salty, but often need a little extra salt. I add fresh lemon too.

    Drain in a colander.
    Roll in a towel to dry.
    Mix with the vinaigrette.
    The finished puntarelle salad.

    Variations and Tips

    • If you can't find Italian chicory, you can substitute endive or escarole. Make sure to use the most crisp bottom portion.
    • If you don't soak the chicory it will discolor.
    • Fresh mint is a good addition if you have some.

    Other ways to cook

    You can sauté the buds like a vegetable, add them to soup, or cook the greens. Make sure to blanch whole buds in salted water so they don't discolor.

    Buds cooked like a vegetable.
    Puntarelle pasta.
    Add greens to soups and minestrone.
    Sauteed chicory with garlic and chile.
    A bowl of sliced white vegetables next to a stalk of chicory and a glass of wine.
    Print Recipe Pin Recipe
    5 from 10 votes

    Puntarelle alla Romana (Roman Chicory Salad)

    The classic chicory salad with anchovy dressing from Lazio. Serves 4.
    Prep Time10 minutes mins
    Soaking time30 minutes mins
    Total Time40 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: Italian
    Keyword: Puntarelle alla Romana
    Servings: 4 Servings
    Calories: 112kcal
    Author: Alan Bergo
    Cost: 5

    Equipment

    • Puntarelle cutter or mandoline slicer (optional)
    • Towel or small salad spinner

    Ingredients

    • 500 grams puntarelle chicory outer leaves removed and saved for another purpose, like soup.

    anchovy dressing

    • Kosher salt or sea salt to taste
    • 30 grams extra virgin olive oil
    • 30 grams red wine vinegar
    • Wedges of fresh lemon for serving
    • Fresh ground black pepper to taste
    • 50 grams anchovy fillets (One 2oz tin) patted dry on a paper towel
    • 5 grams garlic (1 medium clove) grated or minced
    US Customary - Metric

    Instructions

    Anchovy dressing

    • Add the garlic to a small mixing bowl with the vinegar, mix and set aside while you cut the anchovies and make the vinaigrette.
    • Drain the anchovies and pat dry on a paper towel. Cut the anchovies into thin slices. Mash the anchovies and vinegar very well with a fork or a small whisk.
    • Drizzle in the oil, beating with a fork until all the oil is added.

    Puntarelle

    • If using a mandoline slicer, shave the heart into ¼ inch thick slices. Stack the slices on top of each other, then cut into julienne.
    • If using a puntarelle cutter, break the heart into buds. Press each bud through a puntarelle cutter.
    • Soak the sliced chicory in iced water for 30 minutes.
    • Drain the puntarelle, wrap in a clean towel and allow it to rest and drain. You can also spin it dry in a small salad spinner.

    Serving

    • Toss the puntarelle with the anchovy dressing, add salt and pepper to taste. Finish with a squeeze of lemon. Serve the salad cool or at room temperature.

    Video

    Notes

    Notes
    Instead of the rustic dressing with chopped anchovies, you could also use a pureed version like my Anchovy vinaigrette.

    Nutrition

    Serving: 4oz | Calories: 112kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 546mg | Potassium: 436mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 2463IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 2mg

    References

    • Puntarelle Seeds
    • The Silver Spoon

    « Pasta with Chicory, Anchovy and Pecorino
    Fermented Turnips (Sauerruben) »

    Reader Interactions

    Comments

    1. Thea

      January 14, 2023 at 1:06 pm

      5 stars
      Intriguing. The more ideas I have for the preparation of bower green, the better!

      Reply
      • Alan Bergo

        January 15, 2023 at 10:39 am

        Yes, you can use other plants similarly. Celery stems, other chicories, etc.

        Reply
    2. Ted Stanek

      January 14, 2023 at 12:16 pm

      I have only found this at the marketplace on world-famous Arthur Avenue in Little Italy in the Bronx, NY during the holiday season...found it a few years ago and after the vendor having supply issues the past two holidays, found it again this past December...I have sauteed it but my favorite way to cook it is as a random green in what Italians usually refer to with a blanket phrase of 'escarole and beans,' with the puntarelle substituting for the escarole...I add some shredded roasted chicken, mirepoix to start with some garlic and crushed red pepper...rustic peasant food and absolutely delicious!

      Reply
      • Alan Bergo

        January 15, 2023 at 10:45 am

        Yes, I just added a bunch to vegetable soup. It's terrific. My old Chef from NJ used to say "As a kid I ate a lot of escarole and beans. Sometimes we'd also have beans and escarole". 🙂

        Reply
    3. Inga

      January 14, 2023 at 11:14 am

      Such a useful article- I am absolutely drooling

      Reply
      • Alan Bergo

        January 15, 2023 at 10:39 am

        Thanks Inga. Lots of work.

        Reply
    4. Ben Rosen

      January 14, 2023 at 10:43 am

      Sounds good . I love the anchovies dressing I think anchovies makes everything better .

      Reply
    5. Tom Dee

      January 14, 2023 at 9:44 am

      5 stars
      Couldn't find Puntarelle but it works with endive nicely. Grilled endive, added some arugula, and springled some parm, outstanding!

      Reply
      • Alan Bergo

        January 15, 2023 at 10:42 am

        Glad it worked for you. It's hard to find puntarelle if you don't grow it in the States.

        Reply
    5 from 10 votes (8 ratings without comment)

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