Cimata also known as puntarelle or volcanic asparagus belongs to chicory. We show what you can do with the vegetables and how to grow them in the garden.
The vegetables that are rarely available in our markets have many names: Puntarelle (Cichorium intybus) or Cimata is closely related to chicory. Depending on the country and region, the Puntarella is also called as follows: In German, often asparagus chicory or volcanic asparagus, in Italy the Puntarelle is called Catalogna Soigata, Cicoria di Catalogna, Cicoria asparago or simply Cataluna.
Puntarelle is an integral part of regional cuisine, especially in central and southern Italy. In Germany, some connoisseurs appreciate a very similar type of chicory. The colloquially known dandelion salad, better known as leaf chicory, cut chicory or Catalogna.
In contrast to that, the puntarelle forms shorter stems (so-called bracts), which are also reminiscent of the dandelion lettuce. Inside, well protected by the bracts, lie strange-looking, thick, hollow shoots that connoisseurs appreciate so much. These unfinished inflorescences are plucked out and then prepared at will.
Puntarelle can also be grown in the garden
Cimata or Puntarelle is a very grateful vegetable. It doesn't actually know any diseases and vermin only rarely attack the bitter leaves. It gets a little trickier to find suitable seeds. The Italian company Franchi offers seeds under the names "Cicoria", "Puntarelle di Brindisi" or "Catalogna". Sowing takes place at a depth of one cm and at intervals of about 15 to 20 centimeters from mid-April. With a little care, large - let's call it Cimata heads of lettuce - can be harvested from August.
You can find detailed step-by-step instructions here: Growing Puntarelle, Cimata: sowing, care and harvest time.
Puntarelle suitable for warm dishes and salads
The Puntarelle is a real grab bag andcan convince on the plate both in combination with typical hot dishes such as pasta and as a salad. Here are our recipe inspirations:
Puntarelle alla Romana: The puntarelle is dressed as a salad. In Rome, a salad dressing with olive oil, balsamic vinegar, fresh garlic and anchovy fillets is prepared for this. Depending on the restaurant, the salad is served with raw or briefly fried Puntarelle.
Spaghetti alla Pomodori e Puntarelle: The popular spaghetti with tomato sauce is often given that little something extra with fried puntarelle strips.
In this article we will introduce you to chicory, which is closely related to puntarelle.