WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.

She will be greatly missed.

Description: Shoots of curly endive (US: chicory), in season from November to January or February. As it ages it becomes woody and bitter. It has the appearance almost of a large, loose head of celery. One head is sufficient for two people, after all the outer leaves are discarded, leaving you with the core or 'spear'. This is usually very thinly sliced lengthways and dressed with poltiglia. If the slices are placed in iced water for a minute or two, they curl up, a process known as 'arriciatura'. Puntarelle is good as a foil to fatty meat dishes such as oxtail stew and it is often served raw, dressed with olive oil, garlic and lemon with anchovies .I wonder if your e-mail sysem is now working okay.