Puntarella is a part of the chicory family, just like radicchio and it’s one of the favorite vegetables among the roman people. Puntarella has a bitter and sweet taste and therefore it works well at bringing the bitter contrast into the five basic tastes in order to create the great harmony. A thing that the Danish people are struggling with, but to the Italian people take for granted. The bitterness is an essential part of great cooking and it’s one of the reasons that puntarella is so popular in the Italian kitchen and especially in Rome.

This Puntarelle in Salsa spread is a take on the classic roman dish by the same name. Puntarella can be bought in Torvehallerne as well as several Italian supermarkets. Alternatively, you can use most of the other sorts of cabbage and kale for example Tuscan Kale that is in season right now during the fall.

Course of action

Chop your puntarella as fine as possible. Take half and cook on a pan in olive oil together with the anchovies and finely chopped garlic for 2-3 minutes. Remove the pan from the heat and mix in the rest of the raw puntarella and add lemon juice, lemon zest, salt, pepper and finely grated parmesan cheese. Enjoy on a toasted piece of bread for example Il Fornaio Primitivo.

Antal PortionerServing Size


ForberedelsestidPreparation time

10 minutes

Udskrift opskriftPrint




  • 300 g puntarelle
  • 5 anchovies (from a jar)
  • 2 cloves of garlic
  • 1 lemon
  • 100 g parmesan
  • 1 dl extra virgin olive oil
  • Primitivo flute

Used products

Primitivo Flute

8 x 500g - flute | 8 x 500g - bread | 10 x 500g 18 mm slices

Vegetarian Brioche Burger


Veggie sandwich with fried eggplant and baked tomato

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