Puntarelle alla Romana Salad

Puntarelli is typical of the region around Rome and is commonly used in a, anchovy-dressed Puntarelle alla Romana salad. The most tasty variety is Chicory Catalogna Puntarelle Brindisina. Puntarelle salad is a classic Roman dish.

The preparation of the chicory is to split the chicory into shreads. Then place the result into a bath of ice water for a least 1/2 hour to curl. A wire Tool will help do the job.

In Italy, Puntarelle is available most of the year except early spring when the stalks are not yet developed. The stalks of the puntarelle make a crisp refreshing salad.

When you buy the puntarelli, make sure they are fresh and that the outside leaves are strong and green. If you can’t find them in your gourmet market, you can grow them.

14 oz puntarelli or two heads of 

1 clove of minced Garlic

1oz. Anchovies in oil

1 Tsp. Dijon mustard

1 Tsp. White wine

Salt and pepper

The salt in the anchovies helps moderate the bitterness of the chicory.

Hard boiled eggs

Extremely fresh eggs will not peel easily so buy the eggs at least week or 10 days ahead of time and refrigerate. Hard boiled eggs that are overcooked have a green edge around the yolks and are excessively dry. To boil perfect eggs, allow them to come up to room temperature by placing them in room temperature water for 20 minutes else they may crack when lowered in the boiling water. You may also pin prick the rounded (non-pointy) end with a small pin which will allow excessive air pressure to relieve itself for the side of the egg that has an air pocket. 

Bring a lot of salted water to a rolling boil in a covered tall sauce pan. (The salt in the water will help seal an egg should it crack.) Lower eggs into water with a basket spoon which allows several eggs at once to be lowered. Set a timer for 9 minutes, cover and cook over low heat. 

After 11 minutes, remove from heat. Bring sauce pan to sink and allow cold running water from the tap to bring down the temperature halting the cooking process quickly. When the water runs cool, let the eggs rest in the cold water another 10 minutes then peel them under running water after cracking shell on all sides. Eggs cooked slowly on a simmer will also be hard to peel.

If you find that it’s is impossible to peel the eggs you don’t have to throw them away. Crack the egg around its center with the edge of a knife. Now cut the egg in half. Use a small spoon to scope out its interior. While you don’t get a perfect egg, half eggs this way are ok for a chef’s salad or for making egg salad.

I been told hard boiled eggs may easily peeled by putting the egg and a little water in a jar, then shaking the jar up and down with the lid on.

Spinach Gnocchi

 
1 pound ricotta, drained for a hour
10 ounces frozen spinach, thawed and drained, then finely chopped.
2 large farm eggs
1 1/2 cups A.P. flour
Salt, white pepper
nutmeg 1/8 tsp.

Combine all ingredient in a bowl. If still dough is stir too sticky, add more flour,  a little at a time. 

Roll the dough into 3/8 inch rolls, and cut into 1/2 long gnocchi.  Refrigerate 1 hour before cooking in lightly boiling a quarof water and a little salt. When gnocchi flout their almost done, drain on paper towels. Cook the remaking gnocchi until all are done.

Toss in melted browned butter and sprinkle with Parmesan cheese.

Serve with a spig of tarragon.