Parmigiano Reggiano and puntarelle millefeuille: Small, crispy green sprouts enclosed in a head of chicory, puntarelle are an ingredient highly suggested in this time of year. Whereas the markets are full of them in Italy, the Asparagus Endive or cichoria di catalogna may be one not so easy to find in North America - but definitely worth its search. They are light, perfect for salads dressed only with a few anchovy fillets and a drizzle of oil, especially in the Lazio region.
What are puntarelle?
An inflorescence of a special type of chicory called catalogna, puntarelle are a typical ingredient of Roman cuisine – so much so that the Lazio region has recognized the typicality of this vegetable by including it in the list of 341 traditional Italian agri-food products (P.A.T.), with the special name of Catalogna frastagliata di Gaeta. The sprouts enclosed between the leaves of this particular chicory variety grow vertically, with a shape similar to asparagus and a similar slightly bitter taste. Once separated from its leaves, puntarelle should be thinly sliced for a striking presentation.
Parmigiano Reggiano wafers: A simple yet spectacular recipe
Small light discs of Parmigiano Reggiano cheese, made in an instant, are delicious. Plus, you’re sure to find a thousand recipes to go with them! For guaranteed success, all you need is a non-stick pan of at least 20 cm in diameter and lots of grated Parmigiano Reggiano cheese. Simply heat a pan on the stove for a few minutes, and then pour in a generous spoonful of Parmigiano Reggiano cheese, which will slowly melt and distribute itself around the pan. After a few minutes, the wafer will solidify, so you can remove them with a spatula. Let them cool for a few minutes and then assemble your millefeuille. Here's the full recipe.
Millefeuille with Parmigiano Reggiano Cheese and Puntarelle
Serves 4
Ingredients:
5 oz Parmigiano Reggiano cheese, grated
4 anchovy fillets in oil
1 garlic clove
9 oz puntarelle, cleaned
Vinegar
Extra-virgin olive oil
Salt
8 slices of prosciutto crudo
Method:
In a bowl, add the thinly sliced puntarelle, a dash of vinegar, a drizzle of oil, a pinch of salt, garlic, and the anchovy fillets in pieces. Let these ingredients marinate for about one hour. In a non-stick pan, melt a tablespoon of grated Parmigiano Reggiano cheese. Once the wafer has formed, remove it from the pan and place it on a plate. Repeat these steps until you’ve used all 5 oz of the cheese. Then it’s time to assemble the millefeuille: Alternate the cheese wafers with the puntarelle and slices of prosciutto crudo. Finish off with a parmesan wafer and a drizzle of extra-virgin olive oil. Serve immediately.
For some more advice on the perfect millefeuille, check out our photo gallery above!