Puntarelle with Anchovies is a delicious starter typical of Roman cuisine. It is made with puntarelle, a type of chicory with a bitter flavour, dressed with anchovy paste, white wine vinegar, olive oil, salt and pepper. The result is a fresh, crunchy and flavourful dish. Puntarelle with Anchovies are perfect to serve as a light starter before a meal or as a fresh and tasty side dish.
Prepare the puntarelle by removing the toughest part, then cut them into thin strips and soak them in cold water to make them curl (about 1 hour)
Drain them and serve with a sauce of anchovy paste dissolved in vinegar and oil and seasoned with a little salt and pepper
Sharp knife
Cutting board
Large bowl
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of the Lazio region
Italy, Lazio
| Energy (kcal) | 23 |
| Carbohydrates (g) | 0.7 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 0.3 |
| Protein (g) | 1.7 |
| Fiber (g) | 4 |
