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'''Puntarelle''' or '''''cicoria di catalogna''''' is a late fall early winter [[chicory]] which originated on the [[Catalonia]] coastline of [[Lazio]] [[Gaeta]]. The name also refers to the salad produced in two municipalities in the province of [[Province_of_Latina|Latina]], [[Formia]] and [[Gaeta]]. The heads of chicory are characterized by an elongated shape (about 40–50 cm), light green stems and [[dandelion]] shaped leaves. Sowing is done in late June and mid-July and [[harvest]]ing starts after about 40–45 days from transplanting. Puntarelle shoots have a pleasantly [[bitter (taste)|bitter]] taste with the texture being tender and crisp. Puntarelle is available November to mid-February.<ref>[http://www.arsial.it/ Agriculture of Lazio region] ARSIAL. Retrieved January 7, 2012. (Italian).</ref> |
'''Puntarelle''' or '''''cicoria di catalogna''''' or '''''cicoria asparago''''' is a late fall early winter [[chicory]] which originated on the [[Catalonia]] coastline of [[Lazio]] [[Gaeta]]. The name also refers to the salad produced in two municipalities in the province of [[Province_of_Latina|Latina]], [[Formia]] and [[Gaeta]]. The heads of chicory are characterized by an elongated shape (about 40–50 cm), light green stems and [[dandelion]] shaped leaves. Sowing is done in late June and mid-July and [[harvest]]ing starts after about 40–45 days from transplanting. Puntarelle shoots have a pleasantly [[bitter (taste)|bitter]] taste with the texture being tender and crisp. Puntarelle is available November to mid-February.<ref>[http://www.arsial.it/ Agriculture of Lazio region] ARSIAL. Retrieved January 7, 2012. (Italian).</ref> |
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== Applications == |
== Applications == |
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Revision as of 19:28, 31 October 2012
Puntarelle or cicoria di catalogna or cicoria asparago is a late fall early winter chicory 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. The heads of chicory are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. Sowing is done in late June and mid-July and harvesting starts after about 40–45 days from transplanting. Puntarelle shoots 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]
References
- ^ Agriculture of Lazio region ARSIAL. Retrieved January 7, 2012. (Italian).
- ^ Puntarelle. Italian Notebook. Retrieved January 7, 2012.