Puntarelle with anchovy and chilli sauce

05825 PUNTARELLE with anchovy and CHILLI SAUCE preparation: 15 minutes: 30 minutes ingredients for 4: 600 g of puntarella chicory salad, 40 g anchovy fillets in oil, 2 cloves of garlic, 4 Tablespoons extra virgin olive oil, 2 tablespoons vinegar, chilies, pepper 5 The chicory are the tender hearts of a variety of Catalonia, that you consume rawin ' salad.

Are cleansed from the outer leaves (which are not edible) from greengrocers provided and in many supermarkets.

Remove the outer green leaves of chicory, if they are still present.

Cut the chicory lengthwise, into strips about half a cm thick, use the knife, by placing the vegetables on cutting board.

Wash the strips in water, drain in colander and place them in the bowl.

Cover the strips with cold water, add some ice cubes.

Hold the tray in frigorifero30 minutes, with the cold, the strips curl, becoming very decorative.

Meanwhile, drain the oil from the anchovy fillets, Pat dry with paper towels and riducetene chopped half a cm.

Peel the cloves of garlic.

Remove stem and seeds from peppers and 2 clean with damp paper towels.

Cut a clean peppers into rings.

Put into Blender jug the anchovy fillets, whole cloves of garlic and chilli.

Blend until obtaining a homogeneous mixture, add the oil, a little at a time, alternating with 2/3 tablespoons hot water.

You have to get a smooth sauce, pepper.

Drain in colander chicory, dry with kitchen paper and place them in a bowl.

With the sauce and season with hot pepper rings.

Clean the remaining peppers with damp paper towels and put them on salad, to decorate.

Wait 10 minutes to flavour the vegetables with the dressing and serve.

Suitable for?? accompany roast pork or grilled, fried lamb chops and grilled, boiled or fried.

It can also be a starter.