Pasta with Cooked Puntarelle
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Bucatini | 320g |
| Puntarelle (chicory shoots) | 450g |
| Bread (preferably stale) | 50g |
| Pecorino cheese, grated | 50g |
| Extra virgin olive oil | 40g |
| Anchovies in oil | 5 fillets |
| Garlic cloves | 2 |
| Fresh chili peppers | 2 |
| Black pepper | To taste |
Instructions
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Prepare the Puntarelle:
Begin by cleaning the puntarelle, also known as chicory shoots. Rinse them thoroughly under cold running water to remove any dirt. Trim the ends of the stems using a sharp knife and set them aside. For the most tender part, select the smaller, inner leaves. Using a small knife, carefully detach these tender leaves from the main stems. Place them immediately into a bowl of ice water to keep them crisp and fresh. -
-
Boil Water for Puntarelle:
Next, fill a large pot with water and bring it to a boil, salting it lightly as you do. While waiting for the water to boil, take the remaining, outer leaves of the puntarelle. Trim the white, tough end of the stem, as this part becomes too fibrous after cooking. -
Blanch the Puntarelle:
Once the water is boiling, add the outer puntarelle leaves and blanch them for about 10 minutes until tender. Once cooked, drain the puntarelle, saving the cooking water as it will be used later to both blend the puntarelle into a creamy sauce and to cook the pasta. Set aside about 50g of the cooking water for this purpose. -
Make the Puntarelle Cream:
Transfer the blanched puntarelle into a blender or food processor. Add the reserved 50g of cooking water and blend until you achieve a smooth, creamy consistency. Transfer the cream into a bowl, then stir in the grated Pecorino cheese and freshly ground black pepper. Set the mixture aside. -
Prepare the Sautéed Ingredients:
Meanwhile, take one of the fresh chili peppers, slice it in half, and remove the seeds and stem. Finely chop the pepper. In a large frying pan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the garlic cloves, peeled and lightly crushed, and the anchovy fillets. Let them melt and infuse the oil with their flavor, stirring occasionally. Add the chopped chili to the pan, and sauté everything for a couple of minutes. -
Cook the Puntarelle:
Afterward, take the puntarelle leaves that were soaked in ice water and drain them well. Add these leaves to the pan with the sautéed garlic, anchovies, and chili. Cook for about 7 minutes, stirring occasionally, until the puntarelle is tender. Once done, remove the pan from the heat. -
Cook the Pasta:
At this point, bring the reserved puntarelle cooking water to a boil and add the bucatini pasta. Cook according to the package instructions until the pasta is al dente, typically 8-10 minutes. -
Toast the Breadcrumbs:
While the pasta cooks, take the bread and crumble it into coarse pieces. In a separate small pan, heat a splash of olive oil over medium-low heat. Add the second chili pepper, sliced and seeded, and cook for a minute. Add the crumbled bread to the pan, stirring continuously to ensure it gets evenly toasted. The bread should turn golden brown and crispy, about 5-7 minutes. Remove from heat and set aside. -
Combine Pasta and Puntarelle:
When the bucatini is ready, drain it and add the pasta directly to the pan with the cooked puntarelle. Stir in the creamy puntarelle mixture, ensuring the pasta is fully coated with the velvety sauce. -
Serve and Garnish:
Plate the pasta with puntarelle, making sure to distribute it evenly between the four plates. Top each serving with a generous spoonful of the freshly toasted breadcrumbs for added crunch and flavor.
Enjoy your Pasta with Cooked Puntarelle, a delicious and hearty dish that combines the unique flavor of chicory shoots with the savory depth of anchovies and Pecorino cheese. Perfect for a comforting meal any time of the year!
