Natural chicory puntarelle are prepared according to the ancient and famous recipe of Puglian farmers: few simple and tasty ingredients for a "concia" that keeps the product fresh and crunchy just as nature has provided it.
The offer of natural chicory puntarelle you find on this page does not include the use of olive oil. Unlike the product in oil, these puntarelle are very light and fragrant. Crunchiness and freshness for the customer who pays attention to light, healthy, and obviously very tasty and flavorful cuisine.
By referring to the La Terra di Puglia catalog, it will be possible to offer chicory puntarelle both in the already seasoned oil version and in the natural version. With these puntarelle, it is possible to create imaginative and light cuisine, using them either as a side dish to be seasoned as desired or as an ingredient in many delicious preparations: mixed salads, pasta or rice salads, focaccias, pizzas.
A typical Puglian vegetable with a fresh and light flavor, which once tried will never be missing in your pantry.
Natural Puntarelli: What You Need to Know The delicious sprouts of catalog chicory or Galatina chicory detached and separated one by one and soaked in a special "concia" based on vinegar, then lovingly jarred by our staff.
La Terra di Puglia has selected this product to brighten up your meals based on meat or fish, to enrich your salads, or to make your appetizers even tastier.
Fresh puntarelle salad is delicious, but you can also try creating a natural puntarelle salad with the addition of other crunchy ingredients such as fennel, carrots, but also seeds, cheese cubes, boiled eggs, or even chicken, preparing a chicken and natural puntarelle salad!
Puntarelle: a Treasure of Puglian Tradition
Puntarelle are a type of sprout derived from catalog chicory, a variety of chicory appreciated for its slightly bitter taste and crunchy texture. These sprouts are particularly popular in traditional Puglian cuisine, where they are used in many puntarelle recipes that enhance their freshness and versatility.
How to Season Puntarelle
How to season puntarelle depends on personal taste and the recipe you want to follow. A classic preparation includes garlic, anchovies, vinegar, and extra virgin olive oil. However, for a lighter version, you can season puntarelle simply with lemon juice and a pinch of salt.
Cooked Puntarelle: A Tasty Variant
Although puntarelle are usually eaten raw, there are some delicious cooked puntarelle recipes. For example, they can be sautéed in a pan with garlic and chili pepper or used as an ingredient in a savory pie or omelette.
Chicory Tops and Puntarelli: A Perfect Combination
Chicory tops are another prized part of the chicory plant. These young and tender leaves are often cooked together with puntarelle to create dishes rich in flavor and nutrients. Chicory tops recipes can include soups, side dishes, or pasta.
Puntarelle: Versatility in the Kitchen
Puntarelle are an extremely versatile vegetable. They can be used in salads, as a side dish, or as a main ingredient in numerous preparations. Some popular puntarelle recipes include puntarelle salad, puntarelle with anchovies, and cooked puntarelle.
Conclusion
Chicory puntarelle are a delicious and healthy food that can enrich any diet. Whether you choose to eat them raw, cooked, in salads, or as an ingredient in more elaborate dishes, these puntarelle vegetables are an excellent option for anyone who loves the fresh and genuine flavors of Mediterranean cuisine. Experiment with different seasonings for puntarelle and discover how they can transform your favorite dishes.
