Salad of stockfish
Instructions
Boil the stockfish in boiling salted water for 6 minutes.
Drain and allow to cool; reduce it into pieces and remove any thorns.
Wash the chicory, drain, dry them, merge them with stockfish.
Season with an emulsion prepared blurring the anchovies in oil with vinegar and salt.
Finish with a ground pepper.
Stir and serve.
Ingredients and dosing for 4 persons
- 800 g of stockfish softened
- 250 g of puntarelle
- 3 salted anchovies
- Olive oil extra virgin
- White wine vinegar
- Minced 1 of white pepper
- Sea salt