#Puntarelle

[haveyouatethisvegetable]

#tumblr polls #vegetable poll #polls #poll #submission #puntarelle

[tanadelgigante]

Neropoké

Riso venere

Fave decorticate

Capperi sotto sale

Nocciole

Albicocca

Crostini di pane

Puntarelle sott'aceto

Ketchup

Sriracha

#riso venere #pranzo #poke #poke bowl #🍜 #albicocca #nocciole #capperi #ketchup #sriracha #fave #puntarelle #crostini di pane

[farmertucker]

@freshrunfarm #puntarelle & #tardivo w/#anchovies @cotogna_sf (at Cotogna) https://www.instagram.com/p/CqbrGs4PS5q/?igshid=NGJjMDIxMWI=

#puntarelle #tardivo #anchovies

[gruenwild]

Puntarelle-Herzen

Das war der Salat mit den rohen Herzen der Puntarelle und etwas schwarzem Sesam darüber gestreut. Dazu eine Sauce mit Bärlauch.

Im Frühjahr hatte ich einiges an Bärlauch in feine Streifen geschnitten und eingefroren. Es ist zwar besser ihn in Öl einzulegen, wegen dem Aroma, aber fettfrei aus der Tiefkühltruhe büsst er nur wenig an Geschmack ein. Wenn man den Bärlauch trocknet, verliert er leider fast komplett sein Aroma. Ganz frisch schmeckt er natürlich am allerbesten, aber da müssen wir noch ein bisschen warten ;)

#wildpflanzen #grünwild #vegan #wildpflanzen kulinarisch #glutenfrei #wild #roh #salat #Bärlauch #Puntarelle

[esperimentox]

Pasta con puntatelle #chefruben #cucinaconruben #scorzadilimone #chetevo...

#puntarelle #pasta #cibo #cucina

[jaicourtneyfan]

Puntarelle alla Romana Salad

#Puntarelle #alla #Romana #Salad

[marcomangani]

#risotto alle #puntarelle #primopiatto (presso Florence, Italy) https://www.instagram.com/p/Cmy0RUnDtKb/?igshid=NGJjMDIxMWI=

#risotto #puntarelle #primopiatto

[lamatricianadal1870]

Iniziamo con un classico, l’Insalata di Puntarelle. In questi giorni siamo aperti normalmente 12:00-15:00/19:00-23:00 #Puntarelle #lamatricianadal1870 #viadelviminale #roma #asslocalistoriciditalia #localistoriciditalia #historicalplace #instarestaurant #traditionalromanrestaurant #italianrestaurant #ristorantiroma #romerestaurant (presso La Matriciana dal 1870) https://www.instagram.com/p/CkVmAJ5tJuj/?igshid=NGJjMDIxMWI=

#puntarelle #lamatricianadal1870 #viadelviminale #roma #asslocalistoriciditalia #localistoriciditalia #historicalplace #instarestaurant #traditionalromanrestaurant #italianrestaurant #ristorantiroma #romerestaurant

[unquadernino]

Catalogna miglior ortaggio a mani bassissime, incredibile rapporto quantità prezzo: 1,19 per 4 contorni, 2 con le foglie e 2 con le puntarelle

[marellagiovannelli]

Coccole domenicali per due ricordando i pranzi degli anni romani. Oggi a La Tasca, in via Cavour a Olbia, nel cuore del centro storico, tante squisitezze. Qualche esempio: i supplì cacio e pepe, la carbonara, il fritto di carciofi con le animelle, la cicoria ripassata in padella, le puntarelle e un semifreddo al tiramisù da premio. Le foto non rendono perché ero troppo impegnata a gustare ogni pietanza. #marellagiovannelli @latascaolbia #cucinaromana #olbia #sardegna #sardinia https://www.instagram.com/p/CnKFa2QNazk/?igshid=NGJjMDIxMWI=

#marellagiovannelli #cucinaromana #olbia #sardegna #sardinia

[notwiselybuttoowell]

One of the finest bases for a salad is young heart-shaped leaves from the lime tree, the very best being from the small-leaved lime (Tilia cordata), which are hairless. These should be shiny and lime green in colour. They taste just like lettuce – surprisingly so – but I think they hold salad dressing better and don’t wilt so fast. They are exceptionally good in sandwiches.

I also like the very youngest leaves of hawthorn ( Crataegus monogyna); again, they need to be a vibrant, new green and just a few centimetres long. The leaves are alternate, as opposed to opposite, so borne along the stem in an alternate spiral, with five to seven lobes and teeth on the tips. Hawthorn leaves are said to protect the heart both emotionally and physically, and are known to be good for circulation. They taste fresh and grassy green and their pretty serrated edges make them attractive for salads.

I cannot get enough of dandelions  (Taraxacum officinalis) at this time of year. Every part is edible and packed full of good stuff: they are rich in potassium, for instance. They are bitter, like an endive, but sometimes more so, thus you need to go for the very youngest inner leaves, again lime-green, indicating new growth. If the bitterness is too much, soak them in salted water for 10 minutes or so. In salads, I am also mad about the flower stems, which taste a bit like Italian chicory (puntarelle) and can be treated exactly the same way. You only want the new stems of flower buds or flowers; by the time the plant is setting seed the stem will be full of chewy fibres. I chop the stems diagonally into segments, salt them well and then dress them in oil and little else. They are very good with chopped boiled eggs and a little finely diced red onion.

Chickweed (Stellaria media) is another excellent base, with a flavour not too dissimilar to that of corn salad. It may well be in flower now, but if it is growing somewhere damp enough, will still be tender. It is low-growing and mat-forming, with delicate little egg-shaped leaves and tiny white flowers.

The wild garlic (Allium ursinum) season is almost over, but in cooler spots you may find unripe seed to pick. These will appear on the ends of the seedheads and are ball-shaped, in clusters of three. They should be bright green in colour, rather than yellow. They give an intensely sweet garlic burst and are particularly good turned into salt (mix equal parts coarse sea salt and seeds), which will preserve into winter. This is very good in salad dressings.

Lemon balm (Melissa officinalis), fennel (Foeniculum vulgare) and perennial wall rocket (Diplotaxis tenuifolia) are garden escapees that are often found in abundance in cities and towns along paths and walls and are excellent for bulking out a salad.

Sheep’s sorrel (Rumex acetosella) is another good one, though you want it growing somewhere damp so that it is succulent. In dry spots, it gets very tough. It has oblong, arrow-shaped leaves and tall spikes of pink flowers. If it has flowered (which is likely right now) and gone to seed, steal these if they are still bright pink and fleshy. Scattered through a salad, they give a pleasing burst of lemon.

The unopened flowers of narrow-leaved or ribwort plantain (Plantago lanceolata) can be briefly steamed until tender, allowed to cool and dressed with a vinaigrette and tossed into a mixed salad or treated a little like asparagus, although they taste surprisingly like mushrooms. The leaves are long, narrowly oval with veins running parallel from the base to the top. The flower spikes are square and the unopened flowers are pine cone-shaped.

Likewise, the unopened flowers of oxeye daisy (Leucanthemum vulgare), which looks like an oversized lawn daisy and grows to 60cm high, can be briefly steamed and marinated, or pickled like capers. The white petals are lovely scattered in for some colour. The leaves are also edible, although they are quite bitter and perfumed by the time the plant flowers. If you can find them before then, they are much more desirable.

A better option are the leaves of the common or lawn daisy (Bellis perennis), which can be used raw, where they have an interesting fleshy texture, or cooked, which is my preferred method. The leaves are paddle-shaped and slightly hairy. Once cooked, they soak up dressing in a very pleasing manner. The flowers can be eaten too – they don’t taste of much, but look pretty.

Finally, there are excellent vinegars to be made from creamy white umbels of common elder (Sambucus nigra), the long, tubular yellow flowers of common honeysuckle (Lonicera periclymenum) and palest pink petals of dog rose (Rosa canina). All can be found in hedgerows right now. The adventurous can make these vinegars from scratch, by fermenting the flowers in sugar and water, but that takes time, so for a quicker solution use good-quality white wine vinegar or raw cider vinegar and infuse just the flowers (never the stems) for several days for a deliciously perfumed dressing.

Some of these are may be fairly region specific, but several also happen to be invasive in a lot of places, making them great foraging options. The link contains some helpful dos and don'ts, and suggestions for further reading, so if you are interested but new to foraging, I recommend clicking through.

#foraging #food #salads #food security #plants #personally I can't stand the taste if dandelions but there are so many hawthorns here and now I'm keen to try that

[theimportantstuffblog]

Swipe through to see the best dishes we’ve eaten 2022 (1/2). Happy New Year 🎊 🍾 💫 - Kingfish, Buckwheat Koji, Umeboshi @restaurant.maihoefli - Pigeon, Puntarelle, Cherry @tantris_maison_culinaire - Red Mullet & Squid, Fennel, Blood Sausage @widderrestaurantzurich - Pizzaladière @oustaudebaumaniere - Pappardelle, Duroc Pork Ragù, Chicken Liver, Gochujang @silex.restaurant - Plum & Artichoke, Nasturtium, Cocoa @steirereck - Sweetbread, Veal Jus, Ramson, Sherry @oeschnoir - Quince, Honey, Chocolate @mammertsberg . . . . #bestof2022 #bestdishesoftheyear #goodbye2022 #michelinstar #foodielife #mystorywithmichelin #nomnomnom #foodart #foodpic #foodphotography #yummy #finedininglovers #oadtop100 #worlds50best #finedining #instafood #hungry #delicious #theartofplating #foodporn #foodielife #foodgasm #instagood #gaultmillau #eeeeeats #gastronomy #michelinguide #willtravelforfood #theimportantstuff #theimportantstuff_ch https://www.instagram.com/p/Cm1m9iTq-lm/?igshid=NGJjMDIxMWI=

#bestof2022 #bestdishesoftheyear #goodbye2022 #michelinstar #foodielife #mystorywithmichelin #nomnomnom #foodart #foodpic #foodphotography #yummy #finedininglovers #oadtop100 #worlds50best #finedining #instafood #hungry #delicious #theartofplating #foodporn #foodgasm #instagood #gaultmillau #eeeeeats #gastronomy #michelinguide #willtravelforfood #theimportantstuff #theimportantstuff_ch

[gruenwild]

Aus dem Ofen

Heute habe ich Puntarelle gewaschen und geputzt, dann geviertelt, den Strunk rausgeschnitten und auf ein Blech mit Backpapier gelegt. Dazu Chili, Knoblauch, Salz und Olivenöl. Das Ganze kam dann bei ca. 175 °C für 15-20 Minuten in den Ofen.

Auch sehr lecker.

Serviert und gegessen haben wir es mit Bärlauchblütenknospen. Die sind im Frühjahr mit Wasser, Essig und Salz kurz aufgekocht und anschließend in saubere Gläser abgefüllt worden. Sie schmecken ähnlich wie Kapern. Und ein selbstgemachtes Tomatenpesto, das ich mit Wasser und ein wenig Knoblauch zu einer Sauce gestreckt habe, hat das alles schön abgerundet.

Schon eine Puntarelle gefunden? Sie sind bei uns leider sehr selten zu finden, aber vielleicht habt Ihr ja Glück 🍀

#wildpflanzen #grünwild #vegan #wildpflanzen kulinarisch #glutenfrei #wild #Puntarelle #Bärlauchknospen

[esperimentox]

PASTA SPAGHETTI ALICI E PUNTARELLE - TUTORIAL - la video ricetta di Chef...

#puntarelle #burro e alici #pasta #cucina #Youtube

[digitalandy]

Ratana', Milano

Proprio accanto al giardino verticale, in un'area di sorprendente vivacità architettonica e paesaggistica di Milano, questo ristorante è ospitato in una vecchia e suggestiva costruzione che contrasta con il modernismo e la dimensione dei palazzi vicini.

La sala non è grande e il nero è preponderante. I tavoli piccoli sono molto vicini dando la sensazione di un notevole affollamento. Un bancone e una scaffalatura piena di bottiglie completano l'arredo impreziosito anche da lampade stile Poldina su ogni tavolo. Bella d'estate la possibilità di pranzare in una grande area esterna che si affaccia sui giardini circostanti.

La domanda di fonde è se questa osteria è tradizionale oppure no. Nel suo menu ci sono piatto milanesi come i mondeghili, la cassola e il risotto giallo con o senza ossobuco. C'è poi anche la cotoletta che però, e stranamente anche perché senza spiegazione, deve essere ordinata due giorni prima. Ci sone però poi le alacce di Lampedusa con burro, puntarelle e pan brioche oppure i tacos di baccalà che vanno in un territorio molto diverso dalla tradizione della citta'. Questo si riflette anche nei primi dove dei buonissimi ravioli ripieni di cima di rapa divergono completamente dalla tradizione milanese.

La lista dei vini è importante con qualche pagina di suggerimenti del mese e poi una serie di pagine contante etichette dove prevale l'offerta di vini naturali.

Servizio rapido, corte e piacevole.

Difficile però definire questo locale e capire se prevale una dimensione di immagine verso quella di sostanza.

[marcomangani]

#puntarelle #puntarelleallaromana #acciughe #aglio #verdura #cucinaitaliana #mangiaresano #instafood #foodporn #foodphotography … poi c’è il seguito 🇮🇹 (presso Florence, Italy) https://www.instagram.com/p/Cmyrx7SDNdA/?igshid=NGJjMDIxMWI=

#puntarelle #puntarelleallaromana #acciughe #aglio #verdura #cucinaitaliana #mangiaresano #instafood #foodporn #foodphotography