Puntarelle in Anchovy Sauce: Puntarelle alla Romana

1. 1

   Cut the puntarelle lengthwise into thin strips and put them into a bowl of cold water until they curl up, about 5 to 10 minutes.

2. 2

   In the bowl of a food processor, combine the garlic, anchovies and vinegar.

3. 3

   Start the machine and slowly drizzle in the oil.

4. 4

   Season with black pepper and, if necessary, salt.

5. 5

   Remove the puntarelle from the water, pat dry with paper towels and place in a large bowl.

6. 6

   Add the sauce and toss well to coat.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.