| | PUNTARELLE CON SALSA DE ACCIUGHE (Puntarelle Chicory)
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| | 2 lb. puntarelle shoots, thinly sliced lengthwise
2 garlic cloves
3 anchovy fillets
3 oz. olive oil
1 lemon
salt
pepper
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Let the puntarelle soak in cold water for half an hour. In the meantime, crush the anchovies and garlic in a mortar until they become a paste. Blend in the oil, the lemon juice, a pinch of salt and pepper. Drain the puntarelle and place them in a large bowl, toss with the dressing, and serve. |
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