Puntarelle ⠀ This classic salad, made with the pleasantly bitter chicory by the same name, can be found all over Rome when in season. Chef @davidnayfeld recently traveled back to Italy and was struck by how such a common dish can be seen in a new light when it’s prepared with love, attention to detail, and beautiful ingredients. “This dish is a prime example of my love for Italian cuisine. I’ve been eating this dish for years and I’ve always thought it was delicious, but it never really struck that much of a chord until I had it made for me in the kitchen of @SantoPalatoRoma by Chef @SarahCicolini . She made it so artfully that it inspired me to make our own dish.” ⠀ Here’s @djjazziechef with the preparation: The puntarelle’s leaves are removed to expose tube-like “fingers,” which are then cut by hand into icy water to rest while the dressing is made. Anchovy filets and garlic are minced together into a fine paste then macerated with aged red wine vinegar and emulsified with Sicilian olive oil. A hearty sprinkling of grey salt, freshly ground black pepper, and thick shaves of 24 month Parmigiano Reggiano are tossed together to complete this bright and umami filled dish. ⠀ Enjoy it while it’s here!