Puntarelle with Lemon, Capers, Anchovy & Pecorino Romano Recipe

Name: Puntarelle with Lemon, Capers, Anchovy & Pecorino Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 smaller heads puntarelle; 2 anchovy fillets; 2 teaspoons capers, soaked; 1/2 clove garlic; 1/2 cup olive oil; Juice of 1 lemon, or more to taste; Freshly ground white pepper; 1/2 bunch flat-leaf parsley leaves, chopped; 1/4 cup grated Pecorino Romano, plus more; Black pepper

Servings: persons

1 large or 2 smaller heads puntarelle
2 anchovy fillets
2 teaspoons capers, soaked
1/2 clove garlic
1/2 cup olive oil
Juice of 1 lemon, or more to taste
Freshly ground white pepper
1/2 bunch flat-leaf parsley leaves, chopped
1/4 cup grated Pecorino Romano, plus more
Black pepper

1
Separate and wash the greens in cold water, then spin dry.
2
Cut off the extremities: the harshly bitter green tips and the woody white bottom ends.
3
Coarsely chop the remaining greens into manageable lengths.
4
Chop the anchovies, capers, and garlic into a near paste.
5
(Roughly chop each one, then combine and work over the pile with your knife.)
6
Transfer the paste to a bowl, add the olive oil, lemon juice, and white pepper to taste, and whisk together.
7
Taste and add more lemon juice if needed, then stir in the parsley and cheese.
8
Toss the puntarelle with the dressing and divide the salad among serving plates.
9
Scatter with the grated cheese.
10
Offer black pepper and additional cheese at the table.

270

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large or 2 smaller heads puntarelle, 2 anchovy fillets, 2 teaspoons capers, soaked, 1/2 clove garlic, and more.

Yes, Puntarelle with Lemon, Capers, Anchovy & Pecorino Romano falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puntarelle with Lemon, Capers, Anchovy & Pecorino Romano

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