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How to make the puntarelle con salsa di acciughe:
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.
Recipe courtesy of The Italian Trade Commission.
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