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Puntarelle cicory can be prepared both raw and cooked. It works well gently braised or sautéed with a light seasoning of garlic and olive oil. It can also be roasted or grilled. Traditional preparation calls for stalks and greens to be julienned into thin strips and soaked in ice cold water with for thirty minutes. While soaking the slices will soften slightly, curl up and the greens bitter flavor will mellow.
Complimentary pairings include olives, bacon, citrus juice, cream based dressings, anchovies, forest mushrooms, gorgonzola or ripening cheeses, garlic, chili oil and balsamic vinegar.
Country of Origin: Italy
Storage: the best is to pack it in a paper with small air holes. The first step to prepare the puntarelle is to cut the stamp into pieces. Remove the leaves on the outside, so only small stamps will remain. Cut the stamps into small strips and put them in a bowl with ice cold water so they can curl.
Weight: approx. 450g per piece
We like the taste. Authentic Italian.