Puntarelle is a member of the chicory family, and you can use it in antipasti dishes, or simply toss the leaves into pasta or risotto. Soaking it in iced water will remove the bitterness.
300-400g puntarelle (separate the hearts and leaves, then wash and dry)
10 or so good-quality canned anchovy fillets
Salt and freshly ground black pepper
For the dressing
1tbsp white balsamico or white wine vinegar
1tsp Dijon mustard
2tbsp olive oil
2tbsp vegetable or corn oil
Cook the puntarelle bulbs in boiling, salted water for 3-4 minutes; pop in the leaves a minute before the end of cooking; drain.
Whisk the ingredients together for the dressing; season. Cut the bulbs into slices and toss in the dressing with the leaves, capers and anchovies.