Puntarelle
Puntarelle salad
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Puntarelle, a type of Catalogna chicory, has been cultivated in the Roman countryside for centuries. Its preparation as a salad is a traditional Roman specialty, likely evolving from simple peasant dishes utilizing readily available local ingredients. The dish reflects the cucina povera tradition of making the most of seasonal produce.
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Puntarelle salad is deeply rooted in Roman culinary culture, particularly during the winter months when puntarelle is in season. It is often enjoyed as an antipasto or side dish.
Seasonality
Puntarelle salad is intrinsically linked to the winter season in Rome. It's a dish that Romans eagerly anticipate when the first puntarelle appears in the markets.
Roman Trattorias
You'll typically find puntarelle salad on the menus of traditional Roman trattorias, where it's prepared with care and respect for the classic recipe.
Family Traditions
Many Roman families have their own variations of the recipe, passed down through generations, reflecting regional and personal preferences.
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Puntarelle salad is characterized by its bitter, crunchy texture and a pungent, savory dressing.
The dominant flavor comes from the puntarelle itself, which has a distinct bitterness reminiscent of chicory but with a refreshing crunch. The dressing typically includes anchovies, garlic, olive oil, and vinegar, creating a bold and salty counterpoint to the bitterness of the vegetable. Some variations include mint for added freshness.
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Preparing the Puntarelle
The puntarelle stalks need to be soaked in ice water after being thinly sliced or shredded. This helps them curl and become crisp.
Proper Dressing Emulsification
Ensure the dressing is well emulsified so the flavors are balanced and coat the puntarelle evenly. Vigorous whisking or blending is key.
Freshness is Crucial
Use the freshest puntarelle available for the best flavor and texture. Avoid puntarelle that looks wilted or discolored.
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