Puntarelle

Puntarelle (asparagus chicory, cimata) is, as the name suggests, closely related to chicory. In contrast to chicory, however, puntarelle has shorter stems (so-called bracts), which are reminiscent of dandelion salad. Well-protected inside the bracts, thick, hollow shoots lie, which on the outside resemble asparagus heads.

Use

Puntarelle can be served on the plate both in combination with typical hot dishes such as pasta and as a salad. In Italy, puntarelle is traditionally served as a crisp winter salad. The taste is slightly bitter, typical of chicory, but can be reduced by placing it in ice-cold water acidified with lemon. The vegetables are excellent and easy to prepare warm, tossed briefly in the pan with a little sugar, salt and butter.

Puntarelle – Fresh from Pfalzmarkt

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Cultivation & harvest

Soil conditions are essential for the cultivation of volcanic asparagus. Humus and nutrient-rich soils form the basis. Since volcanic asparagus does not tolerate cold and frost, the location is chosen as sunny, warm and well protected. To minimize the risk at this point, Puntarelle is sometimes grown under film.

Use

Volcano asparagus can be served on the plate both in combination with typical hot dishes such as pasta, and as a salad. In Italy, volcanic asparagus is traditionally served as a crisp winter salad. The taste is slightly bitter, typical of chicory, but can be reduced by soaking in ice-cold water acidified with lemon. The vegetable is excellent and easy to prepare warm, tossed briefly in a pan with a little sugar, salt and butter.

Storage

Puntarelle can be stored at refrigerator temperature for up to one week.