2 lbs. puntarelle
Two cloves garlic
Three anchovy fillets
3 oz. olive oil
How to make the Puntarelle Con Salsa Di Acciughe –Roman Wild Cicory with Anchovy Dressing:
Let the puntarelle soak in cold water for half an hour.
In the meantime, crush the anchovies and garlic in a mortar until they become a paste. Next, blend in the oil, lemon juice, a pinch of salt, and pepper.
Drain the puntarelle, place them on a large bowl, toss with the sauce, and serve.
Regional recipe from Latium