A recipe for Puntarelle alla Romana made with Belgian endive. It's a quickly-made recipe that works as a starter but also as a side which cuts into main dishes that are very rich.
Oh, how I adore your writing of recipes! Yes, I sometimes recreate the recipe, but sometimes its the simple 'reading' of your works that is satisfaction, indeed. (But, I'll give it a try!)
Love this! I'm obsessed with chicories of all types. I grow at least a dozen varieties in a given season, and some of them overwinter well with little shelter so they're among the first fresh greens in the late winter/early spring.
A dozen varieties! More chicory than I think I can name! How different are they, one from another, in taste and texture? Are any of them good cooked? I've only cooked endive.
In the UK - London at least, puntarelle has gone from being highly seasonal to available all year round, thanks to an organic farm who sell at the farmers markets. I presume they are grown in poly tunnels. They are as long but very tender and the stems are greener. I do not approve and do not buy! I did manage to get the same producer to grow collard greens one season but no one knew what to do with them and they dropped it. I have offered to supply recipes but to no avail. I now grow (varying degrees of success) or buy from Natoora who source from a particular farm in Cornwall.
I'd no idea! Good for you for not buying out of season. And why would anyone want bitter puntarelle when the weather is hot? Natoora is a wonderful supplier but sonically expensive. But then, that's what food that has been properly produced should cost...
I love mustard greens. I use them in place of collard greens, not so commonly found in the UK. But when I lived in Washington DC, collard greens cooked with smoked bacon was a wonderful dish!
Next time you’re in Hungary try it. I wouldn’t buy a bottle because you’re not likely to want more than a taste. On the other hand, I would suppose if you grew up in Hungary you’d have developed a taste for it. So given your propensity for the bitter, why not? But it is intensely medicinal and chlorophyllc.
Oh, how I adore your writing of recipes! Yes, I sometimes recreate the recipe, but sometimes its the simple 'reading' of your works that is satisfaction, indeed. (But, I'll give it a try!)
Golly, what a lovely thing to hear! How generous of you. You've made my day! Thank you.
Love Belgian endive!
Me, too! Have you tried it thinly sliced with fennel and orange in a mustardy vinaigrette? A little watercress turned with it...
No but now I will! It sounds delish! (love mustardy vinaigrettes).
Love this! I'm obsessed with chicories of all types. I grow at least a dozen varieties in a given season, and some of them overwinter well with little shelter so they're among the first fresh greens in the late winter/early spring.
A dozen varieties! More chicory than I think I can name! How different are they, one from another, in taste and texture? Are any of them good cooked? I've only cooked endive.
Very different, and I use all of them both raw and cooked.
In the UK - London at least, puntarelle has gone from being highly seasonal to available all year round, thanks to an organic farm who sell at the farmers markets. I presume they are grown in poly tunnels. They are as long but very tender and the stems are greener. I do not approve and do not buy! I did manage to get the same producer to grow collard greens one season but no one knew what to do with them and they dropped it. I have offered to supply recipes but to no avail. I now grow (varying degrees of success) or buy from Natoora who source from a particular farm in Cornwall.
I'd no idea! Good for you for not buying out of season. And why would anyone want bitter puntarelle when the weather is hot? Natoora is a wonderful supplier but sonically expensive. But then, that's what food that has been properly produced should cost...
Excellent piece as usual, thanks!
Love bitters, including mustard greens, radishes, bittergourd. They also add such depth and complexity to soups and stews.
I love mustard greens. I use them in place of collard greens, not so commonly found in the UK. But when I lived in Washington DC, collard greens cooked with smoked bacon was a wonderful dish!
We can't get collard greens either, but smoky bacon goes well with any kind of bitter greens
True!
Good explanation of mysterious puntarelle--thank you!
Thank YOU for your point on last week's Tabled that we don't all have access to all ingredients.
I just love bitter greens. Thank you for sharing this recipe with the historical context.
I think 'bitter' is underrated. I also love Campari, Fernet Branca and all the other weird and wonderful elixirs made with strange herbs.
Does this extend to Unicum (the Hungarian bitter)? I like bitter but I draw the line at Unicum.
I've heard of it but not had it. Should I keep it that way?
Unicum tastes like drinking grass that dogs have weed on!
Never having done that, I'll have to take your word for it.
Next time you’re in Hungary try it. I wouldn’t buy a bottle because you’re not likely to want more than a taste. On the other hand, I would suppose if you grew up in Hungary you’d have developed a taste for it. So given your propensity for the bitter, why not? But it is intensely medicinal and chlorophyllc.
Rats! I was in Hungary just before Christmas! A reason to return?
😂😂😂 the "I imagine" should have been implied...
Absolutely right. I love Campari and amaros too. And hops.
And hops!
Definitely hops.