How to store
Puntarelle could be kept in the fridge for about one week. The best is to pack it in a paper or plastic bag with small air holes.
How to eat
The first step to prepare the puntarelle is to cut the stamp into pieces. Remove the leaves on the outside, so only small stamps will remain. Cut the stamps into small strips and put them in a bowl with ice cold water so they can curl. The puntarelle can now be used in salads, like the Roman salad with a dressing of anchovies , garlic, vinegar, olive oil and salt.