Puntarelle with Anchovies, a tipical Italian spring recipe

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

  • pepper

  • 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!

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