Puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory. The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. 'Puntarelle' shoots have a pleasantly bitter taste.
| 'Puntarelle' | |
|---|---|
 Puntarelle sold in the market of Torino, Italy | |
| Species | Cichorium intybus var. foliosum |
| Origin | Italy |
Applications edit
'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a dressing prepared of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.[1]
There are two types of puntarelle. The puntarelle di Gaeta from Lazio has long shoots that curl once they are trimmed. While the Puntarelle di Galatina from Puglia have shorter shoots and will not curl. [2]
References edit
- ^ Puntarelle. Italian Notebook. Retrieved January 7, 2012.
- ^ Puntarelle alla Romana Your Guardian Chef. Retrieved March 2024
Puntarelle di galatina Puglia with short shoots by Laura Giunta Tobin 
Puntrelle di Gaeta with long shoots by Laura Giunta Tobin
