Puntarelle In Anchovy Sauce - {Puntarelle Alla Romana}

Recipe Ingredients

1 lb	454g / 16oz	Puntarelle (large endive) - washed, trimmed,
1		Garlic clove - chopped
4		Anchovy fillets - rinsed, drained,
		And chopped
2 tablespoons	30ml	White wine vinegar
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cut the puntarelle lengthwise into thin strips and put them into a bowl of cold water until they curl up, about 5 to 10 minutes.

In the bowl of a food processor, combine the garlic, anchovies and vinegar. Start the machine and slowly drizzle in the oil. Season with black pepper and, if necessary, salt.

Remove the puntarelle from the water, pat dry with paper towels and place in a large bowl. Add the sauce and toss well to coat. Serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C16) - from the TV FOOD NETWORK

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