INGREDIENTS:
- 2 lbs. puntarelle
- 1 lemon
- 2 cloves garlic
- 3 anchovy fillets delfino battista
- 3 oz. olive oil Paesano enfilter
- salt and pepper
PREPARATION:
Let the puntarelle soak in cold water for half an hour.
In the meantime, crush the anchovies and garlic in a mortar until they become a paste. Blend in the oil, the lemon juice, a pinch of salt and pepper. Drain the puntarelle, place them on a large bowl, toss with the sauce, and serve.....Buon Appetito from Alfredo.
