Puntarelle
The Italian terms puntarella (plural puntarelle ), cicoria asparago (literally "asparagus chicory "), cicoria catalogna cimata (literally "sharpened Catalan chicory", often also in the short form catalogna or cimata ) denote varieties of chicory ( Cichorium intybus), which are used in Italy in regional cuisine. During the season, Puntarelle can also be found in Switzerland and Germany on markets and in organic shops. The relationship with the dandelion can be seen on the outer leaves. In German-speaking countries, the common name volcanic asparagus is also common due to the asparagus-like shoots of the flower buds .
The exact scientific classification is apparently still pending.
Use in the kitchen
As a chicory variant, the taste is characterized by bitter notes. Puntarelle can be cooked - e.g. B. to pasta - as well as raw in a salad-like variant (e.g. Puntarelle alla romana ). Compared to some externally similar leaf chicory varieties , the large, inner part of the volcanic asparagus is in the foreground from a culinary point of view. This hollow part of the plant consists of the overgrown shoots of the flower buds and differs significantly from the leaves in terms of bitter substances - the aroma of the shoots is significantly milder and, in contrast to the leaves, which taste similarly bitter as dandelions, more crisp than tough and are therefore suitable as a salad and raw vegetables .
See also
Individual evidence
- ↑ Thomas Gladis: Diversity of forms and variety of uses of Cichorium intybus L. (PDF; 7.72 MB) In: Samensurium 16/2005. February 16, 2006, pp. 43-46 , accessed July 11, 2014 .
- ↑ Recipes: Puntarelle , accessed April 22, 2016
- ↑ Recipe Puntarella alla romana , accessed April 22, 2016
