Roman-style Catalogna chicory sprouts

The traditional Roman recipe of Catalogna chicory sprouts with in oil anchovies.



Ingredients for the Roman-style Catalogna chicory sprouts

800 g of Catalogna chicory sprouts

6 anchovies in oil

1 clove of garlic


salt and pepper

1 lemon, juice


Wash and clean the Catalogna chicory sprouts under running water. Cut them into thin strips and let them sit in a bowl full of frozen water for about 30 minutes.

In the meantime, cut a clove of garlic in a small bowl, add the anchovies, oil and lemon juice. Emulsify until the anchovies are almost liquefied.

Drain the Catalogna chicory sprouts well and combine the anchovies mixture and the vegetables, adjust the seasoning and serve.


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