Friday, March 13, 2009


This week I've got puntarelle from Lazio. You should plunge the leaves into iced water [which apparently helps them curl] before using them as salad greens. Many recipes suggest the addition of chopped anchovies to the dressing, but as I can't stand them, I won't be doing that. I understand that this plant is cichorium intybus. In Dear Francesca, Mary Contini describes it as "an ancient type of chicory particular to Rome". She also says that there is a special machine for curling the leaves [probably only available in Rome].

On the right I have bietina or biete da taglio. You use the leaves of this as part of a pasta filling [well, that's what I'm going to do] and the base can be fried or grilled and used like an aubergine in a parmigiana.

Buon weekend!


CherryPie said...

I have never seen anything quite like that before!

Unknown said...

puntarelle is a favorite of mine after having lived in Rome where it is a local speciality, and very seasonal. We were thrilled to find that one of our fruttivendoli is also carrying puntarelle imported from Lazio and we have been enjoying this very favorite salad of ours since! Hope you are enjoying it too.

Welshcakes Limoncello said...

Hi, Cherie. I hadn't seen the puntarelle before, either. Ciao, Lost. I am enjoying it very much, thanks. Have you got one of those curling machines?

Ellee Seymour said...

This is new to me too.

Welshcakes Limoncello said...

Hi, Ellee. I love finding "new" foods.


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