Catalogna chicory (puntarelle)

A variety of chicory with jagged leaves and a cluster of tender hollow stems, juicy and crunchy with a bitterness, for a Roman salad with anchovy dressing.

Catalogna chicory (puntarelle) is a variety of chicory with long jagged green leaves and a cluster of tender hollow shoot-stems at the base, juicy, crunchy, with a pleasant chicory bitterness. The young shoots are cut lengthwise, soaked in cold water where they curl, and served raw in a Roman salad with a dressing of anchovies, garlic, lemon and olive oil; the leaves are braised and sauteed.

Calories, proteins, fats and carbohydrates per 100 g of product

Catalogna chicory (puntarelle), Raw: Calories 23.0 kcal, Proteins 1.7 grams, Fats 0.3 grams, Carbohydrates 4.7 grams per 100 g of product.

Calories23.0 kcal

Proteins1.7 grams

Fats0.3 grams

Carbohydrates4.7 grams

Data: USDA FoodData Central

Recipes with this ingredient

Lentil salad with baked orange and Italian chicoryItalian cuisine | Salads

This lentil salad with roasted orange and Italian chicory is a true gastronomic journey to sunny Italy. Inspired by Mediterranean flavors, it combines the sweetness of caramelized orange, the slight bitterness of chicory, and the richness of lentils. Orange juice adds tenderness to the lentils, while walnuts provide crunch and depth of flavor. Fresh mint leaves refresh and enhance the dish's aroma. This salad not only pleases the eye with its vibrant colors but also serves as a light, nutritious lunch or an elegant addition to dinner. Its exquisite simplicity makes it versatile — it's great as a standalone dish or as a side for fish and meat dishes. In every bite lies a harmony of flavors born from the Italian sun.

Chicory stewed with tomatoes and garlicEuropean cuisine | Appetizers

This recipe is an exquisite combination of Catalan chicory, tomatoes, and garlic that creates a rich and aromatic flavor. Catalan chicory, known for its slight bitterness, becomes tender when braised, while tomatoes add juiciness and sweet notes. Garlic enhances the aroma and brings a hint of spiciness. The finishing touches—capers and anchovies—add Mediterranean depth to the dish, while olive oil and lemon juice refresh the taste. This dish originates from European cuisine and is especially popular in the Mediterranean region where simple yet expressive ingredient combinations are appreciated. It is perfect as a standalone dish or as a side to fish and meat, filling the meal with rich flavor and nutritional value.