Best 2 Puntarella With Green Anchoïade Recipes
**Puntarelle with Green Anchoade: A Symphony of Bitter Greens and Savory Sauce**
Prepare to tantalize your taste buds with Puntarelle con Acciughe Verdi, a Roman dish that harmoniously blends the piquant bitterness of puntarelle, a chicory green, with the briny, umami-rich flavors of green anchovies. This delightful dish, often served as a contorno (side dish) or antipasto (appetizer), boasts a vibrant green hue and a symphony of textures, from the crisp crunch of the puntarelle to the soft, salty smoothness of the anchovies. Drizzled with a tangy vinaigrette, this dish is a symphony of flavors and textures that will leave you craving more.
Ready to embark on a culinary journey? This article offers not just one, but three enticing recipes that showcase the versatility of puntarelle. Explore the classic Puntarelle with Green Anchoade recipe, where the bitterness of puntarelle is beautifully balanced by the savory anchovies and a zesty dressing. If you're seeking a vegan alternative, discover the Puntarelle with Capers and Breadcrumbs recipe, where capers and toasted breadcrumbs add delightful briny and crunchy elements. Lastly, indulge in the Puntarelle with Roasted Garlic and Lemon recipe, where roasted garlic and lemon zest infuse the dish with aromatic and tangy notes.
No matter your dietary preferences, these recipes promise a flavor-packed experience that will transport you to the heart of Roman cuisine. So, gather your ingredients, sharpen your knives, and prepare to create a dish that will impress your taste buds and leave you yearning for more.
AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
RADICCHIO & PUNTARELLE SALAD WITH ANCHOVY DRESSING
Toss this simple salad with a delicious anchovy dressing. If you can't find puntarelle and radicchio, you can use red and white chicory leaves instead
Provided by Lina Stores
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- To make the dressing, heat a little of the oil in a pan and cook the garlic briefly (don't let it brown). Tip into a blender with the other ingredients and the remaining oil, and blitz to a smooth dressing.
- Pull the stalks off the puntarelle to find the core and cut the individual bulbs into thin shreds. Put straight into ice-cold water to soak for 1 hr. Drain well, then toss with the radicchio and anchovy dressing.
Nutrition Facts : Calories 264 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 1.2 milligram of sodium
Tips:
- Select the freshest puntarelle: Look for bright green, crisp stalks with tightly closed buds. Avoid wilted or yellowed puntarelle.
- Prepare the puntarelle properly: Cut off the tough ends of the puntarelle and discard them. Then, using a sharp knife, slice the puntarelle into thin strips. Soak the puntarelle in cold water for at least 30 minutes to remove the bitterness.
- Use a good quality green anchoade: Green anchoades are a type of anchovy that is preserved in salt. Look for green anchoades that are firm and have a bright green color. You can find green anchoades at most specialty food stores or online.
- Don't overcook the puntarelle: Puntarelle should be cooked quickly so that it remains crisp. Cook the puntarelle for no more than 2-3 minutes.
- Serve the puntarelle warm or at room temperature: Puntarelle can be served warm or at room temperature. If you are serving it warm, reheat it gently over low heat until warmed through.
Conclusion:
Puntarelle with green anchoade is a delicious and healthy side dish that is perfect for any occasion. It is a great way to enjoy the fresh flavors of spring. The puntarelle is crisp and refreshing, while the green anchoade adds a salty and savory flavor. This dish is sure to please everyone at your table.
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