This is a very unusual Italian heirloom vegetable. The heads are characterized by an elongated shape (about 15-20 inches), light green stems and dandelion shaped leaves. 'Puntarelle' shoots have a pleasantly fine-bitter taste. Slice it thin, use it in Salad.
'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a prepared dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.
Other Names: cicoria di catalogna, cicoria asparago, Aspargus Chicory, Chicory Catalogna Puntarelle Brindisina, Puntarelle Of Brindisi, Cicoria Asparago, italian heirloom vegetable