Croutons with Catalonia, Provolone & anchovies

Method

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

Barolo

Family tip

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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).