Vegetable
Puntarelle
A tier
Puntarelle is a Catalonian chicory type grown for hollow, asparagus-like inner shoots that are shredded into cold water curls and dressed with anchovy-garlic vinaigrette in Roman cuisine. Outer leaves are bitter greens; the prize is the crisp, mildly bitter shoots. Seasonal and regional in true form. Prepare the classic Roman salad; or lightly cook shoots. Soaking curls crispness and tames bite. Seek true puntarelle heads when possible, not generic chicory substitutes.
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History
Roman and Lazio markets developed puntarelle shoot chicory culture.
Puntarelle alla romana became a codified seasonal Roman dish.
International chefs imported puntarelle for Roman-menu authenticity.
Specialty farms outside Italy trialled puntarelle for restaurant supply.