PUNTARELLES in TARTINE
PUNTARELLES? The other name for puntarelle is Catalonian chicory. Large serrated green leaves with a peppery taste with a touch of bitterness to be enjoyed raw or cooked. They can be replaced by endive or chicory leaves. I suggest here a preparation cooked in the company of chestnuts and raw ham to place on a nice slice of country bread.
This recipe is to be proposed with a salad of raw puntarelle leaves embellished with cooked walnuts, hazelnuts and chestnuts, it can be reheated in a low oven.
Per person :
10 washed and finely chopped puntarelle leaves
1 tsp of fat
Salt and pepper
6 blanched chestnuts
½ slice of raw ham
1 tbsp of crème fraîche or soy or coconut
1 nice slice of country bread
Reserve 3 pieces of cured ham for decoration, cut the rest into small pieces and set aside. Place the puntarelles in a pan, season with salt and pepper and mix. Add the chestnuts, 1 glass of water, cover and cook over low heat for 15 min. Uncover, add the fat, mix and cook again without the lid until almost all the water has evaporated, add the reserved small pieces of ham, the cream, mix everything and heat a few minutes before spreading the preparation over the slice of bread. Decorate with the 3 pieces of ham and 2 large pieces of chestnuts. Nice cuisine to all, Régine