Puntarelle Alla Romana is Rome’s winter and early spring salad: crispy ribbons, slightly sour, seasoned with a tasteful, sapid, unforgettable creamy sauce. Here’s the authentic, traditional Puntarelle Alla Romana recipe with their anchovy and vinegar pungent and delicious dressing.

Puntarelle alla romana recipe

THE TRADITIONAL PUNTARELLE ALLA ROMANA SALAD

Puntarelle Alla Romana is the salad recipe you’ll find in any restaurant in Rome during Winter and early Spring. Tasty (and a little bitter) and crisp green ribbons: the sprouts of a particular chicory plant, shaved or julienned, eaten raw and seasoned with a mixture of olive oil, garlic, vinegar, black pepper, and anchovies.

Usually, the restaurateurs here in Rome offer the traditional anchovy dressing recipe. Still, some fancy places have delicious alternatives on their menus, like Puntarelle & Seppie (squid) or Puntarelle & burrata, which, trust me, is heavenly good.

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THE PUNTARELLE ALLA ROMANA RECIPE

The Puntarelle Alla Romana recipe is embarrassingly easy, especially if you find Puntarelle already cleaned and shaved.
Here in Rome, we usually simply purchase a bag of freshly cut veggies, go back home, blend the other ingredients, and season the salad.
Some, like my mom, sautè the anchovies in olive oil before adding them to the other ingredients – white pepper, vinegar, and garlic. Try to make the recipe both ways, and then choose your favorite!

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THE PUNTARELLE ALLA ROMANA RECIPE

The Puntarelle Alla Romana recipe is embarrassingly easy, especially if you find Puntarelle already cleaned and shaved.
Here in Rome, we usually simply purchase a bag of freshly cut veggies, go back home, blend the other ingredients, and season the salad.
Some, like my mom, sautè the anchovies in olive oil before adding them to the other ingredients – white pepper, vinegar, and garlic. Try to make the recipe both ways, and then choose your favorite!

puntarelle in a Rome restaurant

Puntarelle Alla Romana

Course Side Dish
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  1. If you don't find already cleaned Puntarelle, all you have to do is cut off the asparagus-like sprouts, clean them with water, two tablespoons of baking soda, and two of vinegar, for 10 minutes or so. Rinse them and julienne them (or shave them).

  2. Blend the olive oil, salt, garlic, vinegar, anchovies, and pepper until creamy.

  3. Place the dried Puntarelle in a bowl and season them with this emulsion.

  4. Mix well (with your hands for better results), and enjoy your Puntarelle!

Recipe Notes

To make Puntarelle even crispier, you can place them in a bowl with iced water for a few minutes before making your salad.

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Enjoy your Puntarelle Alla Romana!

Claudia