DISH RESEARCH · Dish
Puntarelle alla Romana
Crisp Roman puntarelle salad with anchovy, garlic, olive oil and vinegar dressing.
About Puntarelle alla Romana
Puntarelle alla romana is Rome's raw salad of curled shoots from Catalonian chicory. This profile follows Roma Capitale's recipe, pairing the crisp bitter greens with the customary anchovy-and-garlic dressing.
Puntarelle bring a fresh, clean bitterness and juicy vegetal crunch. Anchovy adds concentrated savouriness, garlic provides bite, and olive oil and vinegar round the dressing with richness and acidity.
The shoots form slender pale-green curls after soaking in iced water. They remain crisp and springy beneath a glossy, lightly emulsified dressing flecked with softened anchovy and garlic.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Puntarelle alla Romana
Roma Capitale's Puntarelle alla Romana.
- PuntarelleCrisp bitter salad base
- Extra-virgin olive oilDressing richness
- Anchovy fillets in oilSavoury dressing base
- White vinegarDressing acidity
- GarlicPungent dressing aromatic
- SaltSeasoning
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Puntarelle:
- Extra-virgin olive oil:
- Anchovy fillets in oil: . Mapped to anchovy; the source does not identify the fish species, cure or packing-oil formula
- White vinegar:
- Garlic:
- Salt:
- Black pepper:
Origins & food traditions
Roma Capitale's official tourism site supplies the complete puntarelle alla romana recipe selected here. La Cucina Italiana independently identifies the curled Catalonian-chicory shoots with anchovy, garlic, olive oil and salt as a classic Roman appetizer.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Roman Cuisine
- Lazio Cuisine
- Italian Cuisine
- Roman CuisineCatalogue link pending review