Puntarelle: Difference between revisions
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| ⚫ | Puntarelle is a late fall early winter chicory sometimes called "cicoria di catalogna" which originated on the Catalonia coastline of Lazio Gaeta. The name also refers to the salad produced in two municipalities in the province of Latina, Formia and Gaeta. Sowing is done in late June and mid-July and harvesting starts after about 40-45 days from transplanting. The heads of chicory are characterized by an elongated shape (about 40-50 cm), light green stems and dandelion shaped leaves. |
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| ⚫ | [[File:Example.jpg]]Puntarelle is a late fall early winter chicory sometimes called "cicoria di catalogna" which originated on the Catalonia coastline of Lazio Gaeta. The name also refers to the salad produced in two municipalities in the province of Latina, Formia and Gaeta. Sowing is done in late June and mid-July and harvesting starts after about 40-45 days from transplanting. The heads of chicory are characterized by an elongated shape (about 40-50 cm), light green stems and dandelion shaped leaves. |
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Puntarelle are the shoots of the Catalogna chicory and have a pleasantly bitter taste with the texture being tender and crisp. Puntarelle is available November to mid-February.<ref>{{cite web|title=Cicoria di catalogna frastagliata di Gaeta (puntarelle)|url=http://www.arsial.it/portalearsial/prd_tipici/scheda_prodotto.asp?tip=0&id=341&bio=0|work=Guida ai prodotti tipici e tradizionali del Lazio|publisher=Government of Lazio|accessdate=7 January 2012}}</ref> |
Puntarelle are the shoots of the Catalogna chicory and have a pleasantly bitter taste with the texture being tender and crisp. Puntarelle is available November to mid-February.<ref>{{cite web|title=Cicoria di catalogna frastagliata di Gaeta (puntarelle)|url=http://www.arsial.it/portalearsial/prd_tipici/scheda_prodotto.asp?tip=0&id=341&bio=0|work=Guida ai prodotti tipici e tradizionali del Lazio|publisher=Government of Lazio|accessdate=7 January 2012}}</ref> |
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Applications |
===== Applications ===== |
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Puntarella 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 prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil. <ref>{{cite web|last=GB|title=Puntarelle|url=http://www.italiannotebook.com/Notes/puntarelle.html|work=Italian Notebook|accessdate=7 January 2012}}</ref> |
Puntarella 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 prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil. <ref>{{cite web|last=GB|title=Puntarelle|url=http://www.italiannotebook.com/Notes/puntarelle.html|work=Italian Notebook|accessdate=7 January 2012}}</ref> |
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Revision as of 18:55, 7 January 2012
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Puntarelle is a late fall early winter chicory sometimes called "cicoria di catalogna" which originated on the Catalonia coastline of Lazio Gaeta. The name also refers to the salad produced in two municipalities in the province of Latina, Formia and Gaeta. Sowing is done in late June and mid-July and harvesting starts after about 40-45 days from transplanting. The heads of chicory are characterized by an elongated shape (about 40-50 cm), light green stems and dandelion shaped leaves.
Puntarelle are the shoots of the Catalogna chicory and have a pleasantly bitter taste with the texture being tender and crisp. Puntarelle is available November to mid-February.[1]
Applications
Puntarella 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 prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil. [2]
- ^ "Cicoria di catalogna frastagliata di Gaeta (puntarelle)". Guida ai prodotti tipici e tradizionali del Lazio. Government of Lazio. Retrieved 7 January 2012.
- ^ GB. "Puntarelle". Italian Notebook. Retrieved 7 January 2012.