Cooking Italian: THE KING Of PASTA AMATRICIANA Rome and NEW YORK

Sunday, March 1, 2020

Roman Puntarelle Bucatini Amatriciana Recipes

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 !