A verdant symphony of chicory hearts robed in a classic anchovy and garlic dressing, this dish harnesses the celestial movements to balance the earthy bitterness and fiery undertones of its components.
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Trim and slice puntarelle into thin strips.
Soak in iced water until crisp, then drain.
Prepare dressing by combining anchovies, garlic, olive oil, and vinegar.
Mix puntarelle with dressing, allowing flavors to meld.
Season with salt and pepper before serving chilled.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
