A Roma non è Natale, se in tavola non ci sono le Puntarelle con il pesto di alici

A Roma è tradizione servire in tavola il giorno di Natale le puntarelle. Ma cosa sono? Non tutti le conosco, ora ve le presentiamo.

foto da canva

Se state cercando la ricetta delle puntarelle alla romana; è perchè già le avete assaggiate almeno una volta, e come darvi torto? Ecco la ricetta che fa per voi.

Purtroppo le Puntarelle siamo abituati a vederle molto poco sulle tavole, a Roma è tradizione mangiarle come contorno il giorno di Natale. Ma vi possiamo dire che è una verdura un pò amarognola ma dalle proprietà disintossicanti.

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La Puntarella è una verdura  amarognola e fa parte di una qualità di cicoria catalogna. Si presenta con un cespuglio allungato, nella parte interna ci sono dei germogli chiamati ” talli”. Oggi le possiamo trovare nei mercati rionali già pulite e imbustate. Ma le nostre nonne ci hanno tramandato come pulirle a mano, ci vuole solo un pò di pazienza ma il risultato poi sarà sorprendente.

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A Roma è tradizione servire le Puntarelle romane a Natale


  • 4 cespi di puntarelle
  • 10 alici sott’olio
  • 1 spicchio d’aglio piccolo
  • q.b sale
  • q.b olio evo
  • q.b aceto di vino bianco
  • mezzo tubo di pasta di acciughe


La prima cosa da fare è pulire le puntarelle come vi mostriamo nel video, una volta pulite bisogna tenerle in ammollo finche non si arricciano per bene, mettete la ciotola ne frigorifero per almeno 30 minuti. A parte preparate il pesto di alici nel mortaio se siete sprovvisti va bene anche un mixer. Aggiungete le alici, lo spicchio d’aglio, olio evo, sale (poco), aceto e la pasta d’acciughe, pestate per bene fino a formare una crema omogenea.

Quando sarà trascorso il tempo, riprendete le puntarelle, toglietele dall’acqua e mettetele in una ciotola, aggiungete il pesto di alici, mescolate per bene e serve aggiungete altro olio e aceto.

foto da canva

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