I did this last week, when I was healthy.
Mar. 10th, 2008 11:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerGood thing too, since the only cooking I'm doing this week is running a temperature...
Last week's future This week's Resolution Recipe: Puntarelle Salad.
1 head puntarelle
3 cloves garlic, peeled and chopped
3 stalks green garlic, chopped
3 anchovy fillets, rinsed and patted dry
pinch salt
1/4 cup good olive oil
1 T red wine vinegar
2 tsp Dijon mustard
Trim greens and cut the puntarelle whites into very thin strips and plunge into ice water, where they will curl up a bit. Mix the dressing ingredients together and whisk or blender together to emulsify. Drain the puntarelle and pat dry. Dress the puntarelle curly sticks.
What worked: Puntarelle is a bitter endive, vaguely similar to chicory. It was too bitter for me at first, but it really grew on me as I ate. The salad is simple but I liked it quite a bit. Also, it made a superb contrast to the broiled sirloin tip we had along with - hot chewy meaty richness vs. cold crunchy garlicky bitterness.
What didn't: The recipe I used was, um, terse for a modern one. Hence the italicized additions to make it clearer.
The Italians apparently have a traditional multi-bladed knife for this, so you can shave it thinly without much effort. It didn't occur to me to use the mandoline, which it should have of course, so I used my best kitchen knife which worked passably (although nowhere near what it's supposed to be), but took waaaay too long.
This is what it's supposed to look like, apparently:
Will I make it again? It won't be on my "must do" list. However, our CSA grows puntarelle for A16 and other Italian restaurants here in San Francisco, so I suspect we'll get it again sometime. In that case I'll happily make it - with the mandoline this time...
1 head puntarelle
3 cloves garlic, peeled and chopped
3 stalks green garlic, chopped
3 anchovy fillets, rinsed and patted dry
pinch salt
1/4 cup good olive oil
1 T red wine vinegar
2 tsp Dijon mustard
Trim greens and cut the puntarelle whites into very thin strips and plunge into ice water, where they will curl up a bit. Mix the dressing ingredients together and whisk or blender together to emulsify. Drain the puntarelle and pat dry. Dress the puntarelle curly sticks.
What worked: Puntarelle is a bitter endive, vaguely similar to chicory. It was too bitter for me at first, but it really grew on me as I ate. The salad is simple but I liked it quite a bit. Also, it made a superb contrast to the broiled sirloin tip we had along with - hot chewy meaty richness vs. cold crunchy garlicky bitterness.
What didn't: The recipe I used was, um, terse for a modern one. Hence the italicized additions to make it clearer.
The Italians apparently have a traditional multi-bladed knife for this, so you can shave it thinly without much effort. It didn't occur to me to use the mandoline, which it should have of course, so I used my best kitchen knife which worked passably (although nowhere near what it's supposed to be), but took waaaay too long.
This is what it's supposed to look like, apparently:
Will I make it again? It won't be on my "must do" list. However, our CSA grows puntarelle for A16 and other Italian restaurants here in San Francisco, so I suspect we'll get it again sometime. In that case I'll happily make it - with the mandoline this time...
