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Puntarelle alla Romana

A typical Roman dish. The crunchy chicory shoots of the Puntarelle are sliced thinly and stored in iced water to enhance their crunch. The green shards are then drained and dressed with a mixture of anchovy, red wine vinegar, dried chilli flakes and extra virgin olive oil.

  • Serves 2

  • Allergens: fish, sulphites

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