• Puntarelle gr 50
  • Burrata gr 300
  • Acciughe n. 4
  • Bread leaves n. 2
  • Lemon to taste
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Sesame to taste

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.