So,… you may recognize one or two words in that heading….

But the one you are probably most unfamiliar with is “Puntarelle”

It’s a late fall/early winter chicory originating from the Catalonia coastline of Lazio Gaeta, with a pleasing bitterness similar to dandelion when eaten raw, that mellows a bit when cooked.  It’s not an easy thing to find here in the States, but luckily our friends out at Local Roots Farm are fond of growing it,

so I took a trip out there yesterday:

Jason

Here’s Jason, loading up some Cauliflower (not Puntarelle)

And here’s a carload of produce (puntarelle on the right)

Carload

Braised in some tomato and chili,  its mellowed bitterness gives an earthy depth to just about any dish,

like this Torcheitti,

Torch punta

And if that isn’t Fall-tastic enough for you?…

how about a nice slice of the hunting life?

Terrine alla Caciatoré (hunter style)

with Rabbit, Pheasant and Duck Breast

Duck terrine

served with an Italian plum marmelada.

Also today:

Pappardelle, alla Bolognese

Ditali, in Puttanesca