Puntarelle Panic: A New Yorker's Guide to Finding This Elusive Green
So, you've finally decided to elevate your salad game beyond iceberg and romaine. Bravo! But hold your horses, or rather, your puntarelle. If you're new to this leafy green Italian import, you're about to embark on a quest as thrilling as finding the Holy Grail (okay, maybe not that dramatic, but still).
What is Puntarelle, Anyway?
For the uninitiated, puntarelle is a type of chicory with long, tender white stalks and darker green leaves. It's got a slightly bitter kick that balances beautifully with a sharp vinaigrette. Think of it as the Italian supermodel of the salad world: tall, lean, and effortlessly chic.
The Great Puntarelle Hunt
Finding puntarelle in NYC is like searching for a needle in a haystack, but with better taste. Don't expect to stumble upon it at your local bodega. This is a specialty item that requires a bit of detective work.
Your Best Bets:
- Italian Specialty Stores: These are your goldmines. Places like Di Palo's, Eataly, and other similar stores are more likely to stock this elusive green.
- Greenmarkets: If you're lucky, you might find a vendor carrying puntarelle, especially during the spring and early summer.
- Online Delivery: Websites like FreshDirect or Instacart might offer puntarelle, but availability can be hit or miss.
Tips for the Puntarelle Pursuit
- Be Flexible: If you can't find fresh puntarelle, consider buying it canned or frozen. It's not ideal, but it's better than nothing.
- Ask Around: Talk to your Italian friends or neighbors. They might have a secret stash or know where to find it.
- Don't Be Afraid to Experiment: If you can't find puntarelle, try other bitter greens like radicchio or escarole.
How to Prepare Puntarelle
Once you've finally gotten your hands on some puntarelle, you'll want to make the most of it. Here's a quick rundown:
- Clean it thoroughly: Remove any tough outer leaves and rinse the stalks well.
- Slice it thin: Use a sharp knife to cut the stalks into thin strips.
- Soak in ice water: This will help to remove any bitterness and make the stalks crisp.
- Dress it simply: A classic vinaigrette with garlic and anchovies is the perfect accompaniment.
How-To FAQs
- How to clean puntarelle: Remove tough outer leaves, rinse thoroughly, and cut into thin strips.
- How to remove bitterness from puntarelle: Soak the sliced puntarelle in ice water for at least 30 minutes.
- How to store puntarelle: Wrap it loosely in a damp paper towel and store in the refrigerator.
- How to cook puntarelle: While puntarelle is typically eaten raw, you can also sauté or grill it.
- How to substitute puntarelle: If you can't find puntarelle, try radicchio, escarole, or arugula as alternatives.
Happy puntarelle hunting!