Puntarelle Con Salsa Di Acciughe


2 lbs. puntarelle
One lemon
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.

Serves 4

Regional recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.