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Recipe: Puntarelle With Anchovy Dressing
Similar Categories: Puntarelle, Anchovy, Dressing
Serving Size : 4
1 head puntarelle
4 anchovy fillets
1 clove garlic -- peeled
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
freshly ground black pepper
Wash 1 head of puntarelle and remove any bruised outer leaves. With a paring
knife, split the stalks lengthwise. Place puntarelle strips in a large bowl
of ice water and soak for 30 minutes. (Strips will become crisp and slightly
curled.) Drain and set aside.
With a mortar and pestle, grind 4 anchovy filets and 1 peeled clove garlic
into a paste, then transfer to a large bowl and whisk in 2 tablespoons fresh
lemon juice and 2 tablespoons extra-virgin olive oil. Toss puntarelle with
the dressing until leaves are evenly coated. Top with freshly ground black
pepper.
1 head puntarelle
4 anchovy fillets
1 clove garlic -- peeled
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
freshly ground black pepper
Wash 1 head of puntarelle and remove any bruised outer leaves. With a paring
knife, split the stalks lengthwise. Place puntarelle strips in a large bowl
of ice water and soak for 30 minutes. (Strips will become crisp and slightly
curled.) Drain and set aside.
With a mortar and pestle, grind 4 anchovy filets and 1 peeled clove garlic
into a paste, then transfer to a large bowl and whisk in 2 tablespoons fresh
lemon juice and 2 tablespoons extra-virgin olive oil. Toss puntarelle with
the dressing until leaves are evenly coated. Top with freshly ground black
pepper.
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