Sautéed Puntarelle With Dried Cherries And Pecorino Fiore Sardo Recipe

Cooking Directions

• STEP 1.Trim the puntarelle by removing the tough outer leaves and cutting off the base.
• STEP 2.Slice the puntarelle into thin strips and soak them in ice water for 30 minutes to crisp up.
• STEP 3.Drain the puntarelle and pat them dry with a clean kitchen towel.
• STEP 4.Heat olive oil in a skillet over medium heat. Add the puntarelle and sauté until tender, about 5 minutes.
• STEP 5.Remove the skillet from heat and add the dried cherries. Toss to combine.
• STEP 6.Transfer the sautéed puntarelle and dried cherries to a serving dish. Sprinkle with grated Pecorino Fiore Sardo cheese.
• STEP 7.Serve the salad immediately as a side dish or a light lunch.

Cooking Tips

• If puntarelle is not available, you can substitute with other bitter greens like radicchio or endive.
• Soaking the puntarelle in ice water helps to remove any bitterness and adds crispness to the salad.
• Grate the Pecorino Fiore Sardo cheese just before serving to maintain its freshness and flavor.

Storage and Serving

• This salad is best served immediately after preparation.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving the leftovers, give the salad a good toss to redistribute the flavors.