Puntarelle alla romana, peperonata og tomatsalat

Here's a cute Italian-inspired lunch to give you that summery feeling.



  • 3 tbsp olive oil

  • 4 chopped garlic cloves

  • 2 big sliced onions

  • 1 rosemary twig (use what u have)

  • 1 can tomatoes

  • 2 big red peppers

  • Chopped olives (and capers if u have)

  • 1 tbsp vinegar

  • Salt, pepper n sugar to taste

(You will make more than shown of the picture, but it is not a bad thing to have in the fridge)


  • Puntarelle hart (so the center of the Puntarelle head)

  • 4-5 anchovies

  • 3 tbsp lemon juice or white vinegar

  • 6 tbsp good olive oil

  • 1 big Raf tomato

  • 3 celery stalks

  • 2 tbsp yoghurt or skyr

  • Basil

  • Olive oil, balsamic, salt n pepper


  1. Start by soaking the sliced Puntarelle hart in ice water for about 30 minutes (longer will be perfect)

  2. Then make the peperonata.. In a pot add the olive oil, chopped garlic and the herbs.. let it get soft on very low heat 

  3. Then add the sliced onions.. let them get soft as well at low heat. Then add the tomatoes, vinegar, sliced red peppers and chopped olives (and cappers if u have). Let the sauce reduce for about 15-20 minutes. You can add a lid after 10 minutes.

  4. Meanwhile make the salads.. mix the ingredients for the Puntarelle dress., and then mix the dress w the sliced Puntarelle.

  5. Slice the tomatoes and celery.. add yoghurt, olive oil, vinegar, salt, pepper and basil.

  6. Add salt, pepper and a bit of sugar to the peperonata.. toast the bread and you're good to go


Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim. 

Recipe by Helene Forchhammer (EatRealBeReal)

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