Puntarelle recipes

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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.

Puntarelle: what they are and how they are cooked

The chicory I'm the sprouts of a particular variety of chicory catalonia which looks like a tuft of leaves of a beautiful intense green and elongated shape, with a white edge and a serrated green part. Inside the head are the thalli, florets similar in appearance to white asparagus. These talli, which are the buds of the chicory that is about to spigare, that is to prepare to produce flowers and seeds, are the ones from which chicory is obtained. The thalli have a characteristic and pleasant taste slightly bitter, they are tender and crunchy and in the kitchen they are consumed is raw that cooked.

It is difficult to give an origin to this vegetable, so ancient that it is mentioned in a writing of 1550 BC, even Pliny speaks of it because it was known in ancient Egypt. Even Galen, a famous physician from Ancient Greece, recommended this vegetable suitable for liver diseases.

In Italy, the cultivation and consumption of this variety of chicory have long been confined to Puglia, in Campania and in particular in the Lazio where the Romans call the crunchy sprouts of Catalonia " chicory ”And where this vegetable becomes a typical meal highly appreciated and widespread throughout the region.

The "puntarelle" are now present on the counters of markets and supermarkets throughout Italy and are appreciated in the kitchen not only for their particular flavor, but also for their beneficial qualities.


Garganelli with chicory and green and black olives

Strascinati with chicory, pine nuts and olives

The queens with chicory and toasted crumbs

Pecorino donuts with chicory salad

Cellentani with crispy sausage and chicory

10 raw and cooked recipes with chicory

Tender shoots of Catalan chicory, chicory are very well known a Rome is in the Lazio, less in the rest of Italy. Beautiful to look at, excellent to taste, chicory can be eaten both raw and cooked, in salad, as a delicious side dish or as a condiment for pasta. Perfect if you are on a diet, they have few calories, favor diuresis, thus avoiding the stagnation of liquids, and they are rich in mineral salts, vitamins and fiber.

Before making any recipe, it is important clean the chicory at best, eliminating all the earth residues. Once this is done, divide the florets from the outer leaves and from each of them remove the base which is very hard. Then cut the central shoots lengthwise and soak the chicory in a bowl with cold water, ice and lemon.

In Rome they are eaten raw in a delicious salad, dressed with garlic and anchovies, crunchy and bitter as is typical of chicory. Haven't you ever tasted them? Try them as a pasta sauce, for example by preparing i cellentani with crispy sausage and chicory , a rich and delicious dish, or as a side dish to combine with donuts with pecorino cheese , refined and tasty, or even combined with other vegetables, as in spring pan of catalonia with chicory, broad beans and asparagus .

Chicory salad

L'chicory salad, to be enjoyed as a side dish or appetizer, is a classic dish of Roman cuisine of spring. It is the best way to consume these young people raw sprouts, in a very tasty and super easy recipe that includes a tasty condiment based on anchovies.

  • 600 g of chicory
  • 4 anchovies in salt
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper

L'chicory salad it is a typical specialty of Lazio, especially Roman cuisine. A simple and super delicious recipe to taste the chicory namely i shoots of chicory catalonia, characteristic of the spring season.

Prepare the chicory in salad it does not involve difficulties, it just requires a little patience to clean and cut the chicory into strips. Once cut, they must be left to soak in very cold water (with the addition of a few ice cubes) so as to lose some of the bitterness that distinguishes them and to & quotarricciaersi & quot.

Like all catalogne, even the chicory is a very food rich in mineral salts And vitamins and carry out a diuretic and purifying action on the body, favoring the proper functioning of the digestive system and liver.

Raw, in salads, they are delicious but they are also excellent sautéed chicory or used in slightly more elaborate recipes such as Spaghettoni with cod, black olives and chicory.

And with the external leavesand the head of vegetables, the so-called chicory catalonia, you can prepare a delicious baked chicory omelette or the legume and chicory soup.

Puntarelle cooked with bucatini

The punterelle cooked with bucatini are very good. You have to clean and blanch the chicory, then place it in a blender and chop it.

In the meantime, prepare a mix in a saucepan with garlic, oil and seedless red pepper. Insert the chopped chicory into this mix, along with 2 anchovies.

Boil the bucatini and pour the mix over the pasta. At that point, all you have to do is try this recipe!

The recipe for puntarelle au gratin

The puntarelle au gratin they must be baked in the oven.

You always have to clean and blanch them, then season this vegetable with breadcrumbs and grated cheese.

Heat for 10 minutes in a hot oven a 200 degrees and then enjoy it all.

Chicory salad

L & # 8217chicory salad it's another recipe to try.

Clean and cut carefully these vegetables. Then chop a garlic and add the anchovy sauce to a bowl as well

Emulsify the vinegar in the small bowl, add salt and oil to taste. Finally, drain the chicory, which you have to keep in water and ice, in the bowl.

Nadia's Recipes

Do you know the chicory? It is a particular vegetable that is very fashionable in the Rome area. They say they are the tops of Catalonia that form a torch that must be thinly cut and immersed in cold water with ice so that it curls and then dressed in a salad.
To try!
Cousin Loredana, from Rome, introduced it to me many years ago, and my grandfather mobilized to plant that in the garden as well .. so I propose the recipe.

- chicory
- oil
- vinegar
- salt
- anchovy fillets
- garlic (optional)

Clean the chicory making thin strips that you will then put in water and ice for half an hour so that it curls.
Drain it and in the meantime prepare the sauce.
I use the turbo chef from Tupperware which is a bomb for making dips or similar vinaigrette ..
add some anchovy fillets, a clove of garlic, salt and vinegar and chop.
Then add the olive oil and emulsify for a few more seconds.
Pour the chicory into a salad bowl and sprinkle with the prepared dressing.
Marinate for at least 10 minutes and serve this tasty and crunchy salad!

Preparation - Pasta with chicory

1. Put a saucepan with plenty of salted water on the stove and bring it to a boil. Pour theextra virgin olive oil. Add the wedges of garlic peeled and whole together with chili pepper. Let the oil heat up and then add the chicory clean, washed and cut into strips.

2. Mix and sprinkle with salt. Then sprinkle with a two glasses of warm water.

3. Stir well, cover the saucepan, lower the heat and let it cook for 15 minutes. In the meantime, the water will have reached a boil, dip it there pasta and cook it al dente.

4. After 15 minutes of cooking the chicory will be ready. Then drain the pasta and pour it into the saucepan with the vegetables. Stir making the pasta flavor and mix with the sauce.

5. Sprinkle with the grated pecorino and stir for a minute. Finally turn off the heat, distribute on plates and serve immediately on the table.

The properties of the puntarelle

Puntarelle have multiple beneficial properties for the body.
It is a high water content vegetable as well rich in fiber, vitamins of group A, B, and C, and mineral salts.
They contain among others a substance, inulin, which has purifying and detoxifying properties for the liver.

In addition, the substances that give this vegetable the classic bitter taste, they promote digestion and reduce the absorption of fats during meals, for this reason it is recommended to consume it raw in salads.

1. Roman-style chicory salad

One of the most famous dishes in Rome is the Roman chicory salad, a very tasty and easy to prepare side dish.

  • 400 g of chicory
  • 4 anchovy fillets
  • 1 clove of garlic
  • wine vinegar as required
  • salt
  • extra virgin olive oil

We chop the garlic and anchovies, put everything in an oil and vinegar emulsion. You can season the chicory like this, adding a little salt or you can blend the mixture of oil, vinegar, garlic and anchovies and season them with this pesto.

2. Tasty salad

  • 200 g of chicory
  • 200 g of cauliflower tops
  • 4 tablespoons of oil
  • 1 onion
  • 20 Taggiasca olives

We clean the chicory, cut them into sticks and curl them in ice water. In a pan, heat 4 tablespoons of extra virgin olive oil.

Cut the cauliflower into slices and brown it. We add the thinly sliced ​​onion and olives. Let it cook until the cauliflower is of the right consistency and add the raw chicory to it all. We serve with good fresh bread.

3. Puntarelle pesto

  • chicory
  • 50 gr of water
  • 50 gr of grated pecorino
  • pepper
  • 2-3 anchovy fillets
  • half a chilli pepper
  • 2 cloves of garlic
  • 10 ml of oil

First we clean the chicory and put it to boil for about ten minutes. Then we blend them with the cooking water (50 gr). To this pesto add 50 g of grated pecorino and pepper.

In a pan, sauté the garlic with the oil, half the chilli pepper and the anchovies. When the garlic smells, add the pesto and let it cook for 5 minutes.

We are ready to season the pasta.

4. Chicory soup

  • 250 g of chicory
  • 4 artichokes
  • 4 slices of bread
  • 1.5 l of vegetable broth
  • 1 clove of garlic
  • 1 bunch of parsley
  • 1 onion
  • 2 carrots
  • 1 celery
  • 1 jar of pre-cooked peas
  • half a lemon

We clean the artichokes and cut them into wedges. Fry the chopped celery, carrots, garlic and onion in oil.

Combine the artichoke wedges and sprinkle with lemon juice. After browning for a few minutes, add the chicory. Pour in the broth and cook for 15 minutes. When cooked, add the peas. Season with salt and pepper and serve hot.

5. Eggs and chicory

  • 2 heads of chicory
  • garlic
  • chili pepper
  • 100 g of cottage cheese
  • 2 eggs
  • 3 tablespoons of grated Parmesan cheese
  • nutmeg
  • salt

Let's blanch the chicory. In a pan, sauté garlic and chilli in a little extra virgin olive oil. Let's flavor the vegetables, turn them off and let them cool.

We beat the eggs with the parmesan, ricotta, salt and nutmeg. Grease a baking tray and pour inside the chicory mixed with egg and ricotta, put it in the oven and let it cook until the egg congeals.

6. Risotto with chicory

  • 300 g of risotto rice
  • 1 onion
  • extra virgin olive oil
  • White wine
  • 300 grams of chicory

Chop the onion in a little extra virgin olive oil. We add the rice and the white wine, when it evaporates we add 300 grams of chicory cut small. Mix everything and gradually add the broth. When the rice is cooked you can add some butter, saffron and grated Parmesan.

7. Pasta with chickpea cream and chicory

  • 500 g of chickpeas to cook
  • garlic
  • Rosemary
  • 200 g of chicory
  • oil
  • salt

We put the clean chicory in a container of cold water. We boil the chickpeas with garlic and rosemary. Blend them with olive oil, eliminating garlic and rosemary, season with salt. We cook the pasta and season it with the chickpea cream. Add the chicory cut into sticks, drained and seasoned with oil and salt

The same recipe can be made with cannellini beans and the addition of grated Parmesan.

8. Puntarelle and peppers

  • 300 g chicory
  • 1 red pepper
  • extra virgin olive oil
  • garlic
  • diced bacon

We sauté the chicory with garlic and oil, then add the pepper cut into strips. We cover and simmer. Add the bacon and turn up the heat. After a few minutes we turn off and serve.

9. Puntarelle with mushrooms

  • 300 gr of meat mushrooms
  • 15 gr of pine nuts
  • 4 eggs
  • garlic
  • thyme
  • extra virgin olive oil
  • salt
  • pepper

Cut the mushrooms into chunks and brown them in oil and garlic. Add the thyme and lower the heat. We make the eggs harden and put them in cold water to be able to shell them more easily. Blend the pine nuts with oil, salt and pepper. Cut the chicory into sticks and serve with the mushrooms and hard boiled eggs cut in half. We season everything with the pine nut cream.

10. Puntarelle with anchovy mousse

  • 700 gr of chicory
  • 270 gr of beer
  • 4 anchovies in oil
  • lemon juice
  • extra virgin olive oil
  • 2 glasses of flour

Cut the chicory into thin sticks and soak them in ice water for half an hour. Blend the anchovies with lemon juice (half is enough) and 2 tablespoons of extra virgin olive oil.

Separately we work the flour and the beer to make a batter (if it is too liquid, add more flour).

We dip the puntarelle in the batter and fry them in hot oil for a few minutes. Then we drain them on absorbent paper. We serve hot with a separate raw chicory salad.

Quinoa, chicory, mackerel and beans

Nothing easier, nothing simpler. what does it take to stay on a diet ?! :)

150 gr of grains of quinoa
beans reds canned 400 gr * in total, replaceable with black-eyed peas or cannellini beans or adzuki (red soybean)
2 boxes of mackerel of gr 230 * each
* total weight to drain
1 head of chicory (jagged chicory from Gaeta)
ice cubes
extra virgin olive oil

In terms of canned mackerel I am very demanding, I expect the best or I cook the fresh one myself as a tale in mackerel with nothing

I then put it to cook in abundant salted water.
The liquid was approximately 2 fingers above the level of the beans.
After about 15 ', when the quinoa has almost completely absorbed the water, I removed it from the stove and left it to rest before reheating it at the last moment by adding another couple of ladles of hot water.

I unplugged the chicory from the head, gradually cutting them into four parts lengthwise and putting them in a bowl full of water with lemon and cubes of ice .

Twice I moved the chicory in more water, lemon and ice cubes in order to wash them, then I let them rest for an hour in the refrigerator, always in water, lemon and ice, and then drain them thoroughly immediately before serving.

I heated and shaped the quinoa with the help of a silicone mold, placing it on the plates together with the fillets of mackerel , some chicory and drained beans, rinsed and heated with very little oil And salt .

I served the remaining puntarelle in small bowls, we like them simply as they are, but I could have accompanied them with a simple pinzimonio of extra virgin olive oil and salt.

For Dr. D'Adamo

quinoa beneficial for group B, neutral for A, 0, AB
beans reds (which to be precise I find like kidney beans) : harmful for groups 0 A AB, neutral for group B
black-eyed peas harmful for groups 0 A B, I can't find them for group AB
cannellini beans neutral for groups 0, A, B, AB
adzuki (red soybean) benefits for groups 0 and A, harmful for groups B and AB

mackerel beneficial for groups 0, A, B, AB
chicory that is to say chicory beneficial for 0, A, neutral for B, AB
lemon beneficial for groups A, AB, neutral for 0, B.
olive oil Olive oil (I can't find extra virgin olive oil): beneficial for 0, A, B, AB

For Dr. Mozzi

beans reds neutral for groups 0, B benefits for AB I do not find them for group A
black-eyed peas benefits for groups 0 and A, not recommended for groups B and AB
cannellini beans neutral for groups 0, A, B, AB
adzuki (red soybean) benefits for groups 0 and A, not recommended for groups B and AB
mackerel beneficial for groups 0, A, B, AB

chicory that is to say chicory beneficial for 0, A, neutral for B, AB
lemon groups A, AB, neutral for 0, B.
extra virgin olive oil beneficial for A, B, neutral for 0, AB