Puntarelle alla Romana (Roman-style Puntarelle) is one of the best dish of Roman culinary tradition. This salad of chicory is a simple recipe, which makes the best if prepared following the tradition.
Five ingredients, simple and of good quality and a tool, the mortar. All that remains is some useful advice and you can start a job together with the real Roman Puntarelle!
Only a recommendation: for the Roman-style Puntarelle use only very fresh chicory!
To prepare the salad of Roman-style puntarelle, start by carefully cleaning the head of the puntarelle, and separate the harder and fibrous leaves from the buds (the puntarelle) from the head.
Cut the puntarelle in half and then in strips obtaining at least 5 or 6 depending on the thickness.
Prepare the vinaigrette by emulsifying 30 grams of extra virgin olive oil with 10ml of white or apple vinegar, salt and white pepper.
In a small bowl put the vinaigrette and add the anchovy fillets rinsed with salt and the garlic clove cut in half (or in more parts if you like more decisive flavors) and let it flavor to taste.
Remove the garlic from the vinaigrette and pound the sauce with a mortar (or immersion blender) to mix the anchovies with the oil.
Pour the sauce onto the fresh and completely dry chicory and serve on the table.
Dry the chicory well after having cleaned them: it is the secret to make the dressing perfectly absorb.
If you do not have a mortar, you can use the low-speed hand blender.
If you like the anchovy sauce used to dress the chicory, prepare a little more and keep it in the fridge (max 3 days): you can use it for a dip!