1. Dress the puntarelle with an emulsion of evo oil and lemon.
2. Toast the bread slices with Extra Virgin Olive Oil in the oven at 150 degrees for a few minutes, letting them brown.
3. Toast the sesame in a pan.
4. Take the burrata and fray it.
5. Compose the dish putting the burrata on the base, then the bread sheets, the anchovies in oil and the puntarelle.