Puntarelle Alla Romana

Puntarelle alla romana – This classic Roman dish is a seasonal staple at this time of year. It’s a perfect side or starter! #Seasonalcooking #tasty #foodie #cooking #recipes

Welcome to seasonal cooking. My name’s James Holdsworth and I make the food you should be eating in November. This is ponzerell almanana, a Roman classic. Ponzerle is a type of chory that’s incredibly popular in Rome and walatio. You can use these exterior leaves, things like salads, but what we really want today lies within. At this time of year, you can find this dish across menus in Rome. And we start by peeling off the outer leaves. We’re then going to take those inner bulbs and split them into thin slices, leaving them in ice water for at least an hour. To make our dressing, we’re going to go with garlic and salt. Pound to a paste and then add anchovies. To this paste, we’re going to add white wine vinegar, olive oil, and whisk. When our pontoller is crisp and curled, serve up and dress. Now, simply mix in the dressing, and you’re ready to eat.