Jagged Chicory fom Gaeta (Cichorium intybus)

Jagged Chicory From Gaeta - Puntarelle (Cichorium intybus): the Catalonia chicory , called in other areas of Italy "Asparagus Chicory" , includes several local varieties. Some of them are the sprouts , they similar to white asparagus, to be eaten raw, the Puntarelle. These shoots look like a leafy head and display a beautiful intense green as well as an elongated shape, white stalks, and jagged leaves. In the head there are stems, similar to white asparagus. From these come the buds of the chicory about to sprout, that is, to produce flowers and seeds. These buds are the famous Puntarelle that hold a slightly bitter taste, they are tender and crunchy, and can be consumed both, raw and cooked. Puntarelle are now popular in markets, supermarkets and restaurants throughout Italy in two main versions, those from Gaeta and those from Galatina; the former are thinner and more delicate, whereas the latter are more fleshy and intense, both exceptional. Popular in cuisine not only for their particular taste, but also for their nutritional qualities. In Lazio and Roman cuisine they are mainly consumed raw, a beloved part of the most rooted tradition.