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Puntarella is usually coupled with anchovies for a salty and bitter pairing. (Fred Lum/The Globe and Mail)
Puntarella is usually coupled with anchovies for a salty and bitter pairing. (Fred Lum/The Globe and Mail)

Tired of the same-old side? Give your meal a punch with Puntarella Add to ...

Now that kale and Brussels sprouts have had their day, I wager it’s time puntarella, an Italian chicory, was given the spotlight.

Puntarella has a distinct bite and crisp texture. Usually coupled with anchovies for a salty and bitter pairing, it refreshes everything it is served with.

Available in winter and spring, chicory, is usually sold already shredded in Italy. Here in Canada, you’ll need a little more time and effort to do the shredding yourself. Every bite is worth the extra exertion.

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Follow Lucy Waverman on Twitter: @lucywaverman

Follow on Twitter: @lucywaverman

 

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