Cimata also 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 sold in our markets have many names: the 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 hears the Puntarelle under the names Catalogna Soigata, Cicoria di Catalogna, Cicoria asparago or simply Cataluna.
Especially in central and southern Italy, the puntarelle is an integral part of regional cuisine. 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 has shorter stems (so-called. Bracts), which are also reminiscent of the dandelion salad. Inside, well protected by the bracts, there are strange-looking, thick, hollow shoots that connoisseurs appreciate so much. These not yet fully formed inflorescences are broken out and then prepared as desired.
The Puntarelle can also be grown in the garden
Cimata or puntarelle are very grateful vegetables. It actually knows no diseases and vermin only rarely get to 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 around 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 goes well with warm dishes and salads
The puntarelle is a real surprise bag and can convince on the plate both in combination with typical warm dishes such as pasta and as a salad. Here are our recipe inspirations:
Puntarelle alla Romana: The puntarelle is prepared as a salad. In Rome, a salad sauce 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 seared puntarelle.
Spaghetti alla Pomodori e Puntarelle: The popular spaghetti with tomato sauce is often given a little something extra with fried puntarelle strips.
The Chicory, which is closely related to the puntarelle, we present to you in this article.