How To Hit The Cervix

The chicory are characteristic of the cuisine of Lazio, in particular Rome. Are obtained from the shoots that grow on the inside of the head chicory chicory. They have a characteristic bitter taste and are crisp, it is generally eaten in salads and combined with anchovies or sottosale.

Ingredients:

500 g of chicory (chicory shoot Catalonia )

1 clove garlic

4 anchovy fillets in oil

2 tablespoons white wine vinegar

3 tablespoons extra virgin olive oil salt

pepper

Preparation:

Cut the stems of the shoots of chicory chicory in long thin strips, you put in a bowl with cold water for one - two hours so that it assumes the characteristic curl.

Take a bowl or a container tall enough and you put the chopped garlic or garlic press with him, finely chopped anchovies, olive oil, vinegar, salt and pepper and mix vigorously with a spoon to mix well. Allow to marinate for about an hour.
puntarelle Drain them and put them in a bowl and dress with the emulsion of olive oil, vinegar, garlic, salt and anchovies.