2 lbs. puntarelle
2 cloves garlic
3 anchovy fillets
3 oz. olive oil
How to make the 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. Blend in the oil, the 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