Pasta with cooked puntarelle

Name: Pasta with cooked puntarelle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Bucatini pasta 11.25 oz; Puntarelle (chicory) 1 lb; Bread (only crumb) 1.75 oz; Pecorino cheese 1.8 oz; Extra virgin olive oil 2.8 tbsp; Anchovies in oil 5 fillets; Garlic 2 cloves; Fresh chili pepper 2; Black pepper to taste

it es fr de br

517

Calories per serving

Lactose Free

Energy Kcal 517
Carbohydrates g 77.7
of which sugars g 5.5
Protein g 17.6
Fats g 15.1
of which saturated fat g 3.84
Fiber g 4.7
Cholesterol mg 20
Sodium mg 640

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

If you're really into Roman pasta dishes, and you want to shake things up a bit, you gotta try pasta with puntarelle. I mean, in Lazio, puntarelle is usually enjoyed raw in salads. And but here? It's cooked and blended right into the pasta. Pretty simple, yet so good. This puntarelle pasta recipe is like a magic trick, transforming crisp greens into tender bites that just melt into a creamy sauce. It clings perfectly to bucatini. And bucatini—with its hollow center—is a classic Roman choice. Seriously, it soaks up every bit of the flavorful sauce.

Plus, the addition of anchovies and chili pepper gives it a tangy kick. It brings that salty and spicy edge you'd expect from traditional Italian pasta recipes. And here's the thing, just when you think you know where it's going, toasted breadcrumbs are tossed on top. Which is great. Every bite gets a crispy crunch.

Puntarelle is typically enjoyed as a cold, crunchy salad in Rome, usually with anchovy dressing. But, this puntarelle pasta recipe mixes things up while keeping that Roman vibe strong. I gotta say, the flavors are bold yet comforting. The mix of moist greens with chewy pasta just works. It's a dish that respects Lazio's roots but isn't afraid to do its own thing. For sure.

The pasta with puntarelle stays true to local tradition using simple, fresh ingredients: puntarelle, anchovies, breadcrumbs, and quality olive oil. If you like dishes like chicory pasta recipes or other bitter greens pasta, this one's gonna hit the spot. Especially with the way anchovies melt into the sauce and breadcrumbs stay golden and crunchy. Really really special. It's proof that you do not have to be fancy to get big flavor. I mean, especially when you lean into what your region does best. That's what this puntarelle with anchovies is all about—capturing the heart of Lazio in every bite.

How to prepare Pasta with cooked puntarelle

To prepare pasta with cooked puntarelle, start by cleaning the latter. Wash them well under running water, cut off the end of the stem with a knife; take only the central leaves, the smaller and tender ones 1, setting aside the others for a moment. Using a small knife, detach them from the stem 2 and cut them into julienne strips 3.

Immediately place them in ice water, so they won't spoil 4. Put a sufficiently large pot of salted water on the stove. Take the outer puntarelle and with a knife, remove the final part of the stem, the white part that would be tough when cooked 5. As soon as the water reaches a boil, blanch the outer puntarelle for about 10 minutes 6.

When they are tender, drain them, reserving the cooking water (which will be used to blend them and cook the pasta) 7 and let them cool slightly. Then transfer them to a blender 8, pour about 50 g (1.76 oz) of the cooking water 9, and blend the puntarelle until you get a cream.

Sift it into another bowl 10, then add grated Pecorino and black pepper; mix 11 and set aside your cream. In another pan, pour about 20 g (0.7 oz) of oil, 2 cloves of garlic, and the anchovy fillets drained from their oil 12.

At this point, take one of the 2 chili peppers, split it in half, and remove the seeds and the outer stem. Add it to the pan 13 and turn on the heat. Cook for a few minutes until the anchovies have melted and the garlic is slightly golden, then remove both the garlic and the chili pepper using kitchen tongs 14. Meanwhile, bring the reserved puntarelle cooking water back to a boil. Drain the central puntarelle from the ice water and add them to the sauté 15. Cook for about 7 minutes until they are tender and turn off the heat.

In the meantime, throw the pasta into the water, which should now have reached a boil. While the pasta cooks, toast the bread crumbs. Pour a drizzle of oil into a pan and add the remaining chili pepper, seeds removed and chopped. Let it lightly brown and add the coarsely crumbled bread crumbs by hand 16. Stir continuously until well toasted 17. As soon as the bucatini are cooked, drain them and pour them directly into the pan with the julienne puntarelle 18; then add the puntarelle cream 24

then add the puntarelle cream 19 and sauté everything for a few moments 20. Plate the pasta with cooked puntarelle by adding a spoonful of toasted breadcrumbs to each plate 21 and enjoy it while it's still hot!

Storage

It is recommended to consume the pasta with cooked puntarelle immediately. Alternatively, it can be stored in the refrigerator in an airtight container for up to one day.