Ingredients
2 lbs. puntarelle
1 lemon
2 cloves garlic
salt
3 anchovy fillets
3 oz. olive oil
salt
pepper
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.
Serves 4
Regional recipe from Latium
