RomanItalian
Crostino Stracciatella Anchovies and Puntarelle
by Cucina con Ruben · 548K subscribers on YouTube
A crunchy bread appetizer topped with creamy stracciatella, a tangy anchovy and lemon sauce, and crisp puntarelle chicory.
Ingredients
10 items- Puntarellecleaned and trimmed, outer leaves removed
- Garlic1 piece, for the sauce
- Anchovies in Oilgood quality, for the sauce and for garnish
- Apple Cider Vinegarto taste, for the sauce
- Lemon Zestfrom one lemon, for the sauce
- Stale Breadpreferably day-old, crust removed, cut into cubes
- Olive Oilextra virgin, for toasting
- Clarified Butterclarified butter, for higher smoke point
- Stracciatellacreamy cheese, for topping
- Alici Extraadditional anchovy fillets for garnish
Method
- Remove the outer leaves of the puntarelle and keep only the tender inner tips. Peel them if they are thick.
- Soak the cleaned puntarelle in water, placing a paper towel on top to keep them submerged, until they become crisp.
- For the sauce, combine a piece of garlic, good anchovy fillets, apple cider vinegar, and lemon zest in a blender. Blend until smooth.
- Take day-old bread, remove the crust, and cut the crumb into cubes.
- In a pan, heat oil and clarified butter (for higher smoke point) and toast the bread cubes on all sides until golden.
- In a dry bowl, add the toasted bread cubes and the sauce. Mix with your hands.
- Plate the mixture, top with stracciatella cheese and additional anchovy fillets.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
