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Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods. A member of the chicory family of greens, Puntarelle develops white stalks at the base of the plant that produce a green serrated leaf, much like a dandelion. The flavor of this vegetable green is similar to chicory and endive with a somewhat bitter and peppery-like overtone. As a fresh vegetable the shoots are tender and crisp textured, tasting much like fennel. When cooked, the bitter taste and texture softens as the flavor mellows. It is suggested that slicing the stalk and leaf into strips lengthwise and then soaking for several hours reduces the bitterness as well as makes the green more moist for use in salads. Puntarelle Chicory is most often served as a fresh salad green or as a vegetable that is stir fried with other ingredients. It is often paired with an anchovies or an anchovy dressing, olive oil and garlic when serving as either a fresh or cooked vegetable.
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Puntarelle Chicory term - Related Content |
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| Punarelle makes a crisp and refreshing salad. It is a variety of chicory, and has the slightly bitter undertone characteristic of chicories. Don't leave out the anchovy in the dressing. It will not be identifiable but adds an important depth of flavor. |
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| Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium. Some of the common varieties of chicory include wild chicory, ... |
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| A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens. The texture of this green is soft and slightly crunch while ... |
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