Puntarelle, have you ever eaten them and do you know what they are? The crispy and fresh sprouts of the chicory catalonia. In Lazio they are a typical dish that is served with anchovies, oil, salt and pepper. If you have never tasted Puntarelle, I recommend them, they are delicious.
Serving size 2:
a buch of puntarelle (about 15-20 sprouts)
4-5 anchovie fillets in oil (we recommend the Cantabrian anchovies)
1 spoon of olive oil
1/4 of teaspoon of white vinegar
*The original and traditional recipes also includes garlic cut into very thin slices
Cut the sprouts in two and then into thin slices lengthwise (there is also a special tool for slicing the puntarelle but I used a knife) and immerse them in cold water for at least 1 hour, if you have ice add a few cubes.
In the meantime, put some anchovies in a mortar with olive oil, start pounding them until they are reduced to a soft paste, a drizzle of white vinegar and mix. Taste and adjust the amount of oil and vinegar according to your tastes.
Drain the Puntarelle and season with the anchovies, a grind of pepper if you like and Bon appetit!