I Contadini Puntarelle Chicory Shoots (230g) - 6ea Case
I Contadini Family use the tenderest shoots of a local variety of Catalogna chicory, which are manually processed. After being harvested, the outer leaves are removed, the inner shoots are sliced, and they are preserved raw in oil after a brief maturation in a sweet-and-sour pickle. This method preserves their natural flavor, vitamins, and fiber.
Puntarelle have a unique flavor that is a blend of bitter and peppery, with a crisp texture. The most traditional way is to prepare them raw. You can also add them to salads, sandwiches, or serve them as a side dish for steak tartare. For the classic Roman dish "Puntarelle alla Romana" try dressing them with extra virgin olive oil, garlic, anchovies, and white wine vinegar or lemon juice.
Original: $108.00
-65%$108.00
$37.80I Contadini Puntarelle Chicory Shoots (230g) - 6ea Case
I Contadini Family use the tenderest shoots of a local variety of Catalogna chicory, which are manually processed. After being harvested, the outer leaves are removed, the inner shoots are sliced, and they are preserved raw in oil after a brief maturation in a sweet-and-sour pickle. This method preserves their natural flavor, vitamins, and fiber.
Puntarelle have a unique flavor that is a blend of bitter and peppery, with a crisp texture. The most traditional way is to prepare them raw. You can also add them to salads, sandwiches, or serve them as a side dish for steak tartare. For the classic Roman dish "Puntarelle alla Romana" try dressing them with extra virgin olive oil, garlic, anchovies, and white wine vinegar or lemon juice.
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Description
I Contadini Family use the tenderest shoots of a local variety of Catalogna chicory, which are manually processed. After being harvested, the outer leaves are removed, the inner shoots are sliced, and they are preserved raw in oil after a brief maturation in a sweet-and-sour pickle. This method preserves their natural flavor, vitamins, and fiber.
Puntarelle have a unique flavor that is a blend of bitter and peppery, with a crisp texture. The most traditional way is to prepare them raw. You can also add them to salads, sandwiches, or serve them as a side dish for steak tartare. For the classic Roman dish "Puntarelle alla Romana" try dressing them with extra virgin olive oil, garlic, anchovies, and white wine vinegar or lemon juice.
