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Puntarelle (Chicory)

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Hey Guys,
So one of my wife's favorite dishes is Puntarelle (chicory(. She always talks about how it's prepared in Rome. Once, at Lupa we saw it on the menu. It was so good. Anchovies, a little cream and I think garlic. They said there are 2 farmers growing it near NYC and that Batali gets it when he can. I found a small box of it at the market today and I bought it. Do you guys know how to cook it? I want to serve it at room temp but I'm not sure whether it's a quick saute or a slow low heat thing or what. Any ideas?
Thanks for your help!
JeremyEG

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      1. Thanks for reviving this thread from 2008! It's making me hungry again and feeding my craving for this delicious vegetable!
        JeremyEG

      2. The times I've had it's been raw, as in the insalata recipe. But they cut it into very thin strips and it curls up really nicely, then goes in ice water for a while... not sure why. Mmm, I love this stuff too. Let us know how it comes out.

        1 Reply
        1. re: visciole

          This shows the way I always had it, and tells you how to prepare it:

          http://www.italiannotebook.com/Notes/...

        2. It's perhaps worth mentioning that the term "chicory" is applied to a number of different plants, including the one whose roots are a coffee substitute. Belgian endive, escarole, curly endive (a.k.a. frisee) and radicchio are members of the chicory genus. So you need to know what the variety you want looks like before you head off to the market.