Puntarelle alla Romana

By LeeBoruchow

Ingredients

• 1 lb puntarelle
• 1 clove garlic, chopped
• 4 anchovy fillets, rinsed and chopped
• 2 tbsp white wine vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper

Preparation

Step 1

Cut puntarelle lengthwise into thin strips. Place in a bowl of cold water until they curl up.

In a food processor, combine garlic, anchovies and vinegar. Slowly drizzle in the oil. Season with salt and pepper as needed.

Drain puntarelle, pat dry, and place in a large bowl. Add sauce and toss well.