Puntarelle with anchovies
Instructions
Assemble the puntarelle eliminating the hardest part, then cut them into strips and dip them in cold water to make them curl (about 1 hour).
Drain and serve with a sauce of anchovy paste dissolved in vinegar and olive oil and seasoned with a little salt and pepper.
Ingredients and dosing for 4 persons
- 1 head of puntarelle
- Anchovy paste
- White wine vinegar
- Olive oil
- Little of salt
- Little of pepper