Puntarelle alla romana
- 100g di puntarelle shoots
- a few anchovy fillets
- 1 clove of garlic
- extra virgin olive oil
Place the minced garlic and finely-chopped anchovies in a container, then add olive oil, vinegar and a pinch of salt. Mix thoroughly.
Set the puntarelle shoots in the serving plate and dress with the emulsion you’ve just obtained.
Marinate for a few minutes and serve.