| 'Puntarelle' | |
|---|---|
 Puntarelle sold in the market of Torino, Italy | |
| Species | Cichorium intybus var. foliosum |
| Origin | Italy |
Puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory. The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. 'Puntarelle' shoots have a pleasantly bitter taste.
Applications
[edit]'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a dressing prepared of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil.[1]
There are two types of puntarelle. The puntarelle di Gaeta from Lazio has long shoots that curl once they are trimmed. While the Puntarelle di Galatina from Puglia have shorter shoots and will not curl. [2]
References
[edit]- ^ Puntarelle. Italian Notebook. Retrieved January 7, 2012.
- ^ Puntarelle alla Romana Your Guardian Chef. Retrieved March 2024
Puntarelle di galatina Puglia with short shoots by Laura Giunta Tobin 
Puntrelle di Gaeta with long shoots by Laura Giunta Tobin
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction