Puntarelle in Anchovy Sauce: Puntarelle alla Romana
- 1 pound puntarelle, washed and trimmed, (large endive)
- 1 clove garlic, chopped
- 4 anchovy fillets, rinsed, drained, and chopped
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and black pepper
Cut the puntarelle lengthwise into thin strips and put them into a bowl of cold water until they curl up, about 5 to 10 minutes.
In the bowl of a food processor, combine the garlic, anchovies and vinegar. Start the machine and slowly drizzle in the oil. Season with black pepper and, if necessary, salt. Remove the puntarelle from the water, pat dry with paper towels and place in a large bowl. Add the sauce and toss well to coat. Serve.
Recipe copyright 2000, Mario Batali. All Rights Reserved.