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Puntarelle, or cicorio asparago

A delicious member of the chicory family. Soft, delicate taste. Can be served cold as a salad, or warm and sauteed in this case with shiitake mushrooms
Course Part of dish, Side Dish
Cuisine Italian
Keyword vegan, Vegetables, vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 head

Ingredients

  • 1 head puntarella chicory
  • 1 large onion
  • 1 handful shiitake mushrooms
  • 1-2 TBS olive oil

Instructions

  • rinse the puntarelle well, in between the leaves and cut the base off
  • you'll see the hollow base. I discard it, however if you'd like to dice and add, you can also opt to do that.
  • rinse well. saute onion and throw in shiitake. Add the diced puntarelle. Put the lid on the pan, let saute for a few minutes, then turn heat off. Take off hot oven plate, and let sit w/ the lid on until ready to serve
  • I served sauteed puntarelle with a steamed artichoke and risotto