Puntarelle: Difference between revisions
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{{Short description|Variant of chicory}} |
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{{Infobox cultivar |
{{Infobox cultivar |
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| name = 'Puntarelle' |
| name = 'Puntarelle' |
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| species = ''[[Cichorium intybus|Cichorium intybus var. foliosum]]'' |
| species = ''[[Cichorium intybus|Cichorium intybus var. foliosum]]'' |
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| image = |
| image = Puntarelle stehend.jpg |
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| image_caption = Puntarelle sold in the market of Torino, Italy |
| image_caption = Puntarelle sold in the market of Torino, Italy |
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| origin = Italy |
| origin = Italy |
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== Applications == |
== Applications == |
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'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a |
'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a dressing prepared of [[anchovy]], [[garlic]], [[vinegar]], and salt, pounded and [[emulsify|emulsified]] with [[olive oil]].<ref>[http://www.italiannotebook.com/Notes/puntarelle.html Puntarelle.] Italian Notebook. Retrieved January 7, 2012.</ref> |
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There are two types of puntarelle. The puntarelle di Gaeta from Lazio has long shoots that curl once they are trimmed. |
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While the Puntarelle di Galatina from Puglia have shorter shoots and will not curl. |
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<ref>[https://yourguardianchef.com/puntarelle-alla-romana-2/ Puntarelle alla Romana Your Guardian Chef. Retrieved March 2024] |
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[[File:Puntarelle-di-Galatina.jpg|thumb|alt=Puntarelle di galatina Puglia with short shoots by Laura Giunta Tobin|Puntarelle di galatina Puglia with short shoots by Laura Giunta Tobin]] |
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[[File:Puntarelle-di-Gaeta.jpg|thumb|alt=Puntrelle di Gaeta with long shoots by Laura Giunta Tobin|Puntrelle di Gaeta with long shoots by Laura Giunta Tobin]] |
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</ref> |
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==References== |
==References== |
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[[Category:Leaf vegetables]] |
[[Category:Leaf vegetables]] |
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[[Category:Cichorieae]] |
[[Category:Cichorieae]] |
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[[Category:Food plant cultivars]] |
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Latest revision as of 16:15, 14 March 2024
| 'Puntarelle' | |
|---|---|
 Puntarelle sold in the market of Torino, Italy | |
| Species | Cichorium intybus var. foliosum |
| Origin | Italy |
Puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory. The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. 'Puntarelle' shoots have a pleasantly bitter taste.
Applications
[edit]'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a dressing prepared of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.[1]
There are two types of puntarelle. The puntarelle di Gaeta from Lazio has long shoots that curl once they are trimmed. While the Puntarelle di Galatina from Puglia have shorter shoots and will not curl. [2]
References
[edit]
- ^ Puntarelle. Italian Notebook. Retrieved January 7, 2012.
- ^ Puntarelle alla Romana Your Guardian Chef. Retrieved March 2024
Puntarelle di galatina Puglia with short shoots by Laura Giunta Tobin 
Puntrelle di Gaeta with long shoots by Laura Giunta Tobin
