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
2-3tbsp capers
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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies