Puntarelle with croissants

Peel the chicory, cut into thin fillets, wash them and keep them soaked in cold water for 30 minutes, then drain.

Dry well, Stow 'em in a plastic food bag and put them in the refrigerator (you will need the next day).

Go to mixer olives with nuts, a tablespoon of olive oil and a pinch of salt.

Roll out the pastry and cut into 8 equal wedges.

Put on each a bit of pesto to noci.

Moisten with water the tips browse wedges.

Then, starting from the base, roll up each wedge to form a roulade.

Give it the form of half-moon folded inwards, so you get a small croissants.

Proceed with the rest of the pastry.

Place the croissants on a baking paper lined special, spolverizzateli with a bit of chili powder and cook in the oven at 200 degrees for about 20 minutes.

Sformateli and place on a wire rack.

Pour 6 tablespoons oil in a small saucepan, add the cloves of garlic peeled and sliced in half and let them Brown.

Turn off the heat, add the anchovy fillets and a pinch of hot pepper.

Mix until you obtain a homogeneous sauce, refrigerate and store it in the refrigerator in a bowl.

Warm up croissants for a few minutes in the oven at 220 degrees before serving.

The flame heated anchovy sauce too and remember to remove the garlic.

Distribute the chicory in the saucers, season with the warm sauce and serve with small croissant with walnuts.