Puntarelle “alla romana”

Recipe preparation

Puntarelle are the shoots of a variety of chicory: Catalonian chicory. Slightly bitter, tender and crunchy. They have beneficial properties: many fibers, mineral salts, excellent source of vitamins A, B, C and contains inulin, a great contribution to the correct functionality of our liver and super ally for detox! Once you have the sprouts, cut them into thin slices and put them in a bowl filled with ice so that they remain crunchy, its leaves curl well, and it retains its bright green color. The emulsion that we will prepare with the tall glass and the blender is composed of extra virgin olive oil, the juice of the crushed garlic, a drop of vinegar, the anchovy fillets and season with salt and pepper. We extract our chicory from the ice, dry it well and season it.