Puntarelle Delivery or Pickup

Puntarelle is a type of chicory and an Italian green. It originally came from Catalonia and is a common Roman specialty. The name translates to "little tips" because you only eat the tips of the plant. This green has a very specific season. You can usually only find it starting in November, with the season running through February. You'll find it on the menu in almost any Roman restaurant during the season. 

The traditional dressing for puntarelle is a combination of raw garlic, anchovies, and vinegar. The tartness of this dressing is perfect for the greens, which can have a bitter flavor. Puntarelle, like many other green leafy vegetables, is packed with nutrients. 

When choosing your puntarelle, it should have jagged green leaves on the outside with a compact head. It's light green at the base, with the color growing increasingly intense toward the tips of the leaves. 

The best way to enjoy puntarelle is to eat it raw, so you benefit from all the nutrients. It has vitamin A, calcium, phosphorous, and it also has diuretic and depurative qualities. It's also low in calories. 

The preparation of this vegetable is important, and although it is not difficult, it is fairly labor-intensive. You start by removing the outer leaves, which you can eat, but should prepare separately. You then want to cut off the tough bottom and wash the sprouts. Slice the heads into thin sections or shred using a vegetable slicer, and then soak the shreds in ice-cold water for at least an hour but sometimes several hours. This allows the tips to form into their signature curly shape. Once they've curled, drain the water and add the puntarelle to a salad bowl along with the dressing. Let it sit for a few minutes before serving. 

In some cases, you might be able to find puntarelle already prepared, so you just need to make your dressing.

Whether you take the time to prepare the puntarelle or you find the curly shoots already cut, there are many different ways you can use it. If you purchase it whole, use the shoots for the traditional Roman salad, or you can use them in several different dishes such as:

You can cook the outer leaves and pair them with a variety of pasta dishes. These green leaves pair well with Pecorino or Parmigiano cheese, pancetta, anchovy, and garlic for a hearty and delicious pasta dish. 

Puntarelle can add flavor and depth to a warm dish on a cold day. Add it to soups with legumes, especially beans or chickpeas. It also works well with mushrooms and artichokes for some added flavor. 

Steaming puntarelle is another way to cook it. After cleaning the sprouts, put them in a single layer in a steamer basket. Steam just until you can put the prongs of a fork into the sprouts, making sure they don't get too soft. Season with extra-virgin olive oil, salt, garlic, and lemon or balsamic vinegar and serve warm.