🇮🇹 Italian · Appetizer
🥗 Puntarelle alla Romana
Puntarelle alla Romana
A distinctly Roman winter salad of curly, crunchy chicory shoots, soaked in ice water until they curl dramatically, dressed with a pungent anchovy and garlic vinaigrette.
Puntarelle refers specifically to the tender inner shoots of Catalonian chicory, painstakingly cut into thin strips by hand before their signature ice-water soak, a technique that both mellows their bitterness and makes them curl into their characteristic springy shape.
Ingredients
Equipment: Large bowl of ice water, Sharp knife, Mortar and pestle
- 1 large head Catalonian chicory (puntarelle)
- 4 anchovy fillets
- 2 cloves garlic
- 3 tbsp red wine vinegar
- 100 ml (scant ½ cup) extra virgin olive oil
- Salt and pepper, to taste
Method
- Trim the outer leaves of the chicory, separating the tender inner shoots.
- Cut the shoots lengthwise into very thin strips using a sharp knife.
- Place the cut strips into a large bowl of ice water and refrigerate for at least 30 minutes, until they curl dramatically.
- Meanwhile, mash the anchovy fillets and garlic together in a mortar and pestle until a rough paste forms.
- Whisk in the vinegar, then gradually whisk in the olive oil to form an emulsified dressing.
- Drain the curled puntarelle thoroughly and pat dry.
- Toss the puntarelle with the anchovy dressing just before serving, coating well.
- Season with salt and pepper to taste and serve immediately.
Chef Tips
- The ice water soak is essential — it's what causes the sliced shoots to curl and also mellows their natural bitterness.
- A traditional Roman mortar and pestle gives the best texture for the anchovy dressing, though a food processor works in a pinch.
- Dress the salad only just before serving so it stays crisp rather than wilting.
Common Mistakes to Avoid
- Skipping or rushing the ice water soak, missing the dish's signature curled texture.
- Making the dressing too mild, when a confident amount of garlic and anchovy is traditional and expected.
- Dressing the salad too far ahead, causing it to wilt and lose its crunch.
Nutrition (per serving)
Health Benefits
- Chicory is rich in fiber and has traditionally been valued for its digestive properties.
Cultural Note
Puntarelle alla Romana is a distinctly seasonal, wintertime specialty found almost exclusively in and around Rome, rarely appearing on menus elsewhere in Italy.
Storage & Serving
Storage: Cut, un-dressed puntarelle keep in ice water in the refrigerator for up to 1 day.
Reheating: Not applicable; this is a cold salad.
Serve with: As part of a Roman antipasto spread, Grilled meats