BUCATINI AMATRICANA
With PUNTARELLE for a TASTY ROMAN LUNCH
"Have you ever had PUNTARELLE"
BUCATINI all' AMATIRCIANA
Video Recipe
GENARO CATALDO & ANTONIO CARLUCCIO
INSALTA di PUNTARELLE all' ROMANA
INGREDIENTS :
- 2 (1 lb) heads puntarelle or other chicory
- 1 large clove garlic
- Pinch of coarse sea salt
- 4 oil-packed anchovy fillets (see Note)
- 2 tablespoons white or red wine vinegar
- 4 tablespoons really good extra-virgin olive oil
- Freshly ground black pepper
PREPARATION :
Clean, trim and cut the Puntarelle according to the instructions in this post. If using radicchio or a different chicory, tear the leaves into bite-sized pieces. Soak the puntarelle in a bowl of ice water for at least 1 hour, until they curl. Drain and pat dry with a clean kitchen towel or paper towels. Place the Puntarelle in a salad bowl.
Mash together the garlic and sea salt ~ I use a small marble mortar and pestle. (If you don't have a mortar and pestle you can do this on a cutting board using the flat side of a chef's knife.)
Add the anchovy fillets and pound until coarsely mashed. (If you're doing this on the cutting board, transfer the garlic-anchovy paste to a small bowl.) Stir in the vinegar and mix well. Dribble in the oil and stir until well combined.
Drizzle the dressing over the Puntarelle and season with a generous grinding of black pepper. Toss to combine, and serve.
ENJOY !
HOW to PREPARE PUNTARELLE
Video Recipe
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"That Means EAT GOOD Today" !
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In ITALY & NEW YORK
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