Croutons with Catalonia, Provolone & anchovies




Share with friends

Croutons with catalonia, provolone & anchovies
  • 27%
    543,7 kcal
  • 56%
    28,44 g
  • 24%
    22,55 g
  • 24%
    66,6 g
  • 0%
    1,175 g

    Preparation time

    0:15 min

    Cooking time

    0:15 min




    serves 4


  • 8 slices of wholesome or 5-cereal bread
  • 8 Delicius rolled anchovies with a caper
  • 500 g Catalonia chicory
  • 1 garlic clove (fresh or Cannamela's)
  • 160 g Auricchio provolone cheese
  • Filippo Berio extra virgin olive oil
  • Cannamela black pepper, freshly ground
  • salt


  1. Wash the Catalonia chicory, chop it and scald it for 5 minutes in salted hot boiling water.
  2. Drain it thoroughly and pan-fry it with 2 spoonfuls of oil, half a clove of garlic, salt and pepper.
  3. Lightly toast the slices of bread and spread them with the remaining garlic, if you prefer.
  4. Garnish them with the vegetables and very thin slices of provolone cheese.
  5. Put the croutons under the grill in the oven: when the cheese melts, place an anchovy on each slice, sprinkle with freshly ground black pepper and serve immediately.

Chef's tip

If you like the Catalonia chicory to be crunchier, just reduce the boiling time and scald the greens instead of cooking them properly.

Serving suggestion

Serve as part of a buffet for an aperitif or as an appetizer. This dish goes particularly well with fish and vegetables courses.

Wine selection


Family tip

This content is not available yet :)

Dish history

Ever thought about putting greens, anchovies and crusty bread together? Trust us, it tastes great! The special kind of chicory we decided to use, Catalonian chicory, is rich in phosphorous, calcium and vitamin A and is known for supporting the digestive and diuretic functions. Its use is widespread in Italy, especially in Lazio region, where its 'puntarelle' (the sprouts) are eaten raw with garlic and salted anchovies, and in Veneto, where it is boiled and served with hot chili. In case you are unable to find Catalonian chicory at your store, you can substitute it with any slightly bitter, somewhat thicker, lettuce (e.g. prickly lettuce or other chicory varieties).