Puntarelle With Anchovy Dressing Recipes

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PUNTARELLE WITH ANCHOVY DRESSING



Puntarelle With Anchovy Dressing image

Provided by Amanda Hesser

Categories     weekday, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 handfuls frisée, torn into small pieces (a good substitute for puntarelle, which is rare)
1 head Belgian endive, cut into long strips
1 clove garlic
4 plump anchovy fillets, rinsed
2 tablespoons red-wine vinegar
Extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Fill a large bowl with water and ice. Add the frisée and endive and chill for 30 minutes or so.
  • In a mortar and pestle, mash together the garlic and anchovies until a smooth paste forms. Stir in the vinegar.
  • When ready to serve, drain and dry the greens and place in a large bowl. Pour a tablespoon or two of olive oil over the greens and season with pepper. Toss until lightly coated. Divide among four shallow bowls. Serve each with a spoonful of the anchovy mixture dolloped on top, or simply leave the mixture in the spoon set on top of the salad. Each person should mix his or her own salad, using a fork and spoon.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 0 grams

PUNTARELLE WITH ANCHOVY VINAIGRETTE



Puntarelle With Anchovy Vinaigrette image

Puntarelle is a type of chicory. This bitter green pairs well with this anchovy vinaigrette.

Yield 4

Number Of Ingredients 7

1 head puntarelle, washed
1/2 cup extra virgin olive oil
4 tablespoons red wine vinegar
1 - salt and fresh-ground black pepper to taste
1 teaspoon Dijon mustard (or to taste)
3 each anchovy fillets
1 large shallot, peeled and rough chopped

Steps:

  • Tear the long puntarelle leaves in to bite size pieces and slice the thicker stalks, place in a chilled bowl Combine all ingredients (except puntarelle) in a mini food processor or blender, blend until smooth. Taste and correct seasonings as needed. Use right away or bring to room temperature before using. Toss the dressing with the greens, serve on chilled plates with fresh ground pepper.

RADICCHIO & PUNTARELLE SALAD WITH ANCHOVY DRESSING



Radicchio & puntarelle salad with anchovy dressing image

Toss this simple salad with a delicious anchovy dressing. If you can't find puntarelle and radicchio, you can use red and white chicory leaves instead

Provided by Lina Stores

Categories     Side dish

Time 40m

Number Of Ingredients 6

1 head puntarelle
1 small head radicchio Trevigiano, sliced into think strps
150ml olive oil
1 large garlic clove , finely chopped
50g anchovies , drained if in oil
80ml chardonnay vinegar or white wine vinegar

Steps:

  • To make the dressing, heat a little of the oil in a pan and cook the garlic briefly (don't let it brown). Tip into a blender with the other ingredients and the remaining oil, and blitz to a smooth dressing.
  • Pull the stalks off the puntarelle to find the core and cut the individual bulbs into thin shreds. Put straight into ice-cold water to soak for 1 hr. Drain well, then toss with the radicchio and anchovy dressing.

Nutrition Facts : Calories 264 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 1.2 milligram of sodium

PUNTARELLE SALAD WITH ANCHOVY DRESSING



PUNTARELLE SALAD WITH ANCHOVY DRESSING image

Categories     Salad     Vegetable     No-Cook     Quick & Easy     Healthy

Number Of Ingredients 6

anchovies
black pepper
red wine vinegar
olive oil
garlic
puntarelle

Steps:

  • Use all of the puntarelle-the leaves and the heart. Slice the heart lengthwise in very narrow pieces, then soak in ice water until leaves become curly. To make the dressing, smash together the garlic and the anchovies with a little pepper and enough vinegar to cover the anchovies. (Use plenty of anchovies and garlic if you want a strong taste of these. If you don't like either one, stay away from this recipe.) Now add an equal amount of olive oil and beat well until you have a thick infusion and the oil and vinegar are no longer separated. Put the dressing in the bottom of a salad bowl, add the puntarelle, and mix. Serve with lots of bread on the side to dip into the dressing.

ROMAN GARLIC AND ANCHOVY SALAD DRESSING



Roman Garlic and Anchovy Salad Dressing image

Provided by Faith Willinger

Categories     Condiment/Spread     Food Processor     Fish     Garlic     No-Cook     Quick & Easy     Salad Dressing     Chill

Yield Makes about 1/2 cup

Number Of Ingredients 6

3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets
1/4 cup plus 2 tablespoons red-wine vinegar
2 to 3 garlic cloves
1/2 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Steps:

  • In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.

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Top Asked Questions

How do you make Puntarelle with radicchio and anchovy dressing?
Put straight into ice-cold water to soak for 1 hr. Drain well, then toss with the radicchio and anchovy dressing. Puntarelle is a type of chicory.
How to cook puntarelle?
Cut the shoots very thinly and immerse them in iced water. This bath will make them curl (2), giving the typical curly look of the Puntarelle. Make sure the shoots are long enough otherwise they will remain straight (1). Rince, serve them in a salad bowl and season with the anchovy vinaigrette
What is puntarelle alla romana?
Puntarelle alla Romana is a classic Roman dish, they are shoots from the chicory family called Cicoria Catalogna. They are crunchy and have a bitter flavour. They are cut very thin and seasoned with garlic, anchovies and vinegar. Puntarelle are grown around Rome and in some areas of the South of Italy.
Is Puntarelle a chicory?
Puntarelle is a type of chicory. The base of the inner stalks have a mildly bitter flavour and are eaten in this classic salad. The leaves and outer stalks can be used in stews and soups, but need to be cooked briefly in salted water first to lessen their bitter flavour. You’ll find both puntarelle and radicchio at ocado. com or nifeislife.

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