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Roman recipes

Catalogna chicory (puntarelle) in anchovy sauce


800 g puntarelle
8 fillets of anchovies
2 tbs. vinegar
4 tbs. extra virgin olive oil
1 clove of garlic
Salt and pepper

Prepare a mixture of garlic, anchovies, oil and vinegar. Season the washed puntarelle with this sauce and, before serving them, add plenty of black pepper.