This article is also available in: Italian
Puntarelle salad contains all the traditional Roman cuisine with simple but essential combinations, such as the one we propose for this tasty recipe by chef Francesco Frangella: this very famous salad becomes, with a touch of fantasy, a particular and original dish that features the typical flavours of a specific territory.
NO COOKING REQUIRED
Clean the puntarelle and use a vegetable slicer to cut them in thin slices. Season with a little salt, a few drops of lemon juice and extra virgin olive oil. Peel and remove the pith from the oranges. Cut them in slices (not too thin) and set aside. Cut each mozzarella into 6 bite-size pieces. Drain anchovies and pat dry with paper towel. Take a plate, preferably oval. Lay 3 orange slices and place a piece of mozzarella on each. Arrange the puntarelle and a few anchovies rolled up on top of each serving. Season with extra virgin olive oil and ground pepper.
THE CHEF’S SUGGESTION
If you have excess puntarelle or you do not use them immediately, you can store them in cold water with ice for a few days.