Puntarelle Roman style

The puntarelle Roman-style are a fresh and crunchy side dish, suitable to accompany meat dishes, fried foods or an informal table. In Lazio They are prepared by enhancing the internal shoots of the chicory catalogna chicory, tender and rich in vegetal flavor. Their slightly bitter taste is balanced by the saltiness of the anchovies, the pungent note of the garlic, and the acidity of the white wine vinegar. Extra virgin olive oil rounds out the sauce and helps evenly coat the strips. The key technique is soaking in ice water, which maintains the consistency and promotes the typical curling of the sprouts. The result should combine firm fibers, a shiny surface, and a smooth sauce that is intense but not excessively liquid. It's a no-cook preparation, where the quality of the vegetables and the balance of the seasoning entirely determine the final result.