Puntarelle in Anchovy Sauce: Puntarelle alla Romana

Total Time:
20 min
Prep:
20 min

Yield:
4 servings

Ingredients
Directions

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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Veal Rolls in Tomato Sauce---Braciole di Vitello

    Recipe courtesy of Mario Batali