Puntarelle alla romana

10 MIN



  • 100g di puntarelle shoots
  • a few anchovy fillets
  • 1 clove of garlic
  • extra virgin olive oil
  • Vinegar
  • salt


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.