Puntarelle Pasta with Burrata.
The Romans are crazy about puntarelle, the flower shoots of Catalonian chicory, and you will be too after you have tried this delicious puntarelle pasta with burrata.
Cavatelle con Puntarelle e Burrata.
Puntarelle are most probably a vegetable that many have never heard of. They are, in fact, the flower shoots of Catalonian chicory (cicoria catalogna), a member of the chicory family that also includes endive, escarole and all those delicious varieties of radicchio, such as Castelfranco, Verona, Treviso and Tardivo.
Italians love chicories, many of which have been cultivated here in Veneto, where I live, since the 15th century. However, puntarelle, also known as asparagus chicory, are cultivated further south and are especially popular in Rome and Puglia.
Roman recipes for puntarelle
The Romans eat puntarelle both in a delicious traditional salad with an anchovy sauce, called puntarelle alla romana, and in pasta. Although uncommon outside of Italy, puntarelle are beginning to become popular with restaurant chefs in US and other countries. So, some farmers are growing this type of chicory now. And, I know it’s possible to find it at some UK or US farmers markets. If you see them, buy them! You won’t be disappointed!
The most traditional Roman way to serve puntarelle with pasta is very similar to this recipe, although without the burrata and with spaghetti. However, the puntarelle I bought came from Puglia. In fact, Puglia cultivates the most puntarelle in Italy. So, I decided to prepare this puntarelle with pasta and another typical ingredient from Puglia, namely cavatelli pasta and the burrata.
Like other types of chicory, puntarelle can be a little bitter but if you soak them in ice-cold water after removing the leaves and cutting them into thin strips, the bitterness goes. They also curl up in the water. In Rome, you can find vegetable sellers with bowls of puntarelle already soaking and ready to use.
How to make puntarelle with pasta and burrata
For this puntarelle with pasta recipe I didn’t soak them for very long since I wanted to cook them, not eat them raw. Most chicories become less bitter when cooked. Apart from the puntarelle, this recipe has very few ingredients.
As is typical in Lazio and Southern Italy, I melted anchovy fillets in the heated olive oil before adding the garlic and vegetables. Many people don’t like anchovies. However, in Italian cuisine, they are not used to add a fishy flavour to a dish, but rather to add depth and complexity and give the dish an umami quality. You really don’t taste the anchovies.
Apart from the anchovies, this puntarelle pasta recipe includes just some garlic, burrata from Puglia and toasted breadcrumbs. The latter are used instead of grated cheese on many pasta dishes in Southern Italy!
This puntarelle with pasta recipe can be made with other types of pasta. Spaghetti is traditional in Rome. I like using cavatelli as I think it works better with chunkier sauces. If you want to make your own cavatelli, check out my recipe for homemade cavatelli with oyster mushrooms. You could also use other types of short pasta like casarecce or fusilli.
This recipe can be used with other veggies such as endive, escarole or even broccoli. However, of course the flavours will be different.
If you make this puntarelle pasta with burrata recipe, I’d love to hear how it turns out. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Other delicious cavatelli recipes on the Pasta Project.
- Cavatelli with rocket (arugula)
- Homemade cavatelli pasta with oyster mushrooms
- Cavatelli with peperoni cruschi (Senise peppers)
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Puntarelle pasta with burrata
Ingredients
- 400 g cavatelli pasta (14oz)
- 400 g puntarelle chicory (14oz) weight without all the leaves
- 4 anchovy fillets (preserved in oil or salt)
- 1 garlic clove peeled
- 3-4 tbsp extra virgin olive oil
- 100 g breadcrumbs (3.5oz)
- 200 g burrata (7oz)
- salt for pasta and to taste
- ground black pepper to taste
- peperoncino flakes (red chili pepper) optional as required
Instructions
- Clean the puntarelle: If you have bought a whole Catalonian chicory you will have to remove all the outer leaves to get to the puntarelle, which are in the 'heart' of the chicory. These leaves can be cooked too although they are quite bitter, they're good in soups. Once you have removed the dark outer leaves and their stalks cut off a little of the bottom of the puntarelle and separate them. slice them finely lengthwise. Soak the cut shoots in some ice cold water for 15 minutes, drain and pat dry.
- In the meantime, bring a pot of water to the boil. Add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh pasta will cook very quickly.
- Heat the extra virgin olive oil in a pan and melt the anchovies into it, with the garlic clove and some chilli pepper flakes if using.
- Add the puntarelle and let it cook for a few minutes, stirring continuously. if the puntarelle get too dry add a few tablespoons of pasta cooking water.
- In a separate small frying pan, toast the breadcrumbs with two tablespoons of extra virgin olive oil. Stir frequently and be careful not to burn the breadcrumbs.
- Drain the pasta al dente and add to the puntarelle. Add the breadcrumbs. Mix everything together over a high heat.
- Drain and cut the burrata into pieces. Add the burrata to the pasta, don't mix it in. It's nice to do it while eating. Serve immediately.
Notes
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Watch this video from West Coast seeds to learn more about puntarelle.
Thank you. Have just followed your recipe as an introduction to using puntarelle. Very, very good, even when done by a novice!
I think the only place I’d ever had puntarelle before was at a favourite restaurant in London. Enjoying the result of your recipe was reminiscent. Thanks again.
Hi Ruth, thanks for your comment. I’m happy to hear you liked this recipe. You should also try the famous puntarelle salad they eat in Rome, puntarelle alla Romana. I don’t have salad recipes on my site but my friend and fellow blogger Laura has it on her site https://yourguardianchef.com/puntarelle-alla-romana-2/
Made this last week with casarecce. Love the Italian chicories and cime di rapa, puntarelle and friarielli. Am always looking for new ways to cook with these. This was excellent and so easy to prepare. Kept the leaves and sauteed them with garlic, olive oil, chilli flakes and splash of red wine vinegar for weekday supper with stuffed mushrooms. Beautiful. Thank you for your great recipes and research! This weekend will be carbonara. Can’t wait!
Hi Cari, sorry for not replying sooner. I’m so glad you like this puntarelle pasta recipe and my site. I also love Italian chicories, cime di rapa and friarielle. There are pasta recipes for those as well here. Good idea using the leaves that way. Hope you enjoyed your carbonara!
Cooked this for lunch today after finding some Puntarelle in our local market in Barcelona. It was the first time we’d had cooked Puntarelle and it was delicious in the pasta dish. I look forward to trying other dishes on your site. Thanks
this looks absolutely incredible. I love pastas that incorporate anchovies, they have such a wonderful flavor. Plus, the burrata just adds something special!
i saw burrata and was immediately intrigued. This looks like a great pasta dish – I am loving all the flavors.
Thank you Danielle! Yes burrata really makes this dish beautifully creamy and the puntarelle are full of flavour too!
I would love to try the puntarelle. This pasta dish looks really delicious!
I have never heard of puntarelle. This is such a great recipe to include healthy greens in our diet. Thanks for sharing this easy and quick pasta recipe.
I must admit that I’m Italian (from Sardinia) and it’s the first time I learned about Puntarelle haha It looks delicious and I can’t wait to try this recipe!
This looks so delicious! Unique ingredients & so many great flavors!
This is a very unique and interesting recipe! I haven’t heard of puntarlle either and it does look like a mini fennel. Great to see something new and different out there! Cheers
I love Italy, we went there last summer and we have a trip booked for next summer. Thanks for providing me with insight into a Roman dish – I love getting tips from across the world!
The pasta looks lip smacking…lovely way to make a easy,delicious meal quick way
I have never cooked with chicory, I love this new idea.
Mmmmm, what a beautifully looking pasta dish! Amazing ingredients. I will need to look for cavatelli pasta
and the puntarelle chicory which I have never seen around here – must be soo good! Amazing and I would love to try this pasta dish as soon as possible.
I hadn’t heard of puntarelle before but I love green vegetables and this pasta recipe looks so tasty. I’m always willing to try something new!
what an interesting shape! looks absolutely delicious! hugs xo
This looks and sounds Wonderful! I can’t wait to make this.
I’ve never heard of puntarelle, but now I’m intrigue. I hope I can find some to try!
Oh I wish I could find chicory around here. I wonder if the farmer’s market in Atlanta would have it? I really want to try this, it sounds delicious!
I have never tried chicory before. I need to try this recipe. Sounds so tempting.
I’m going to have to try to find this chicory! Looks so good.