Crostini with marinated anchovies, mozzarella and puntarelle 

A crossroads between classic and traditional combinations. Because the delicacy of fresh anchovies (make sure, since it is a matter of consuming them raw, that they are absolutely fresh, at the slightest doubt make a recipe that includes cooking them) goes very well with the fat and succulent side of the mozzarella, the crisp freshness of the puntarelle and the bitter freshness of the citrus peel.

INGREDIENTS:

For 10 croutons:

• 10 fresh anchovies
• 200 g of buffalo mozzarella
• 5 slices of wood-baked bread
• 100 g of puntarelle
• 1 tablespoon of grated orange peel
• 1 tablespoon of Jerez vinegar a clove of garlic the juice of half a lemon
• salt
• pepper
• extra virgin olive oil. 

PREPARATION

1. Clean the anchovies and marinate them with salt, the juice of half a lemon and a generous drizzle of olive oil.
2. Cut 10 small disks into slices of bread and toast them.
3. Season the puntarelle with the crushed garlic, the vinegar, salt and a drizzle of oil.
4. Finally, place on each disc of bread a slice of mozzarella, a bit of puntarelle and an anchovy drained from its marinade.
5. Finish with a little orange peel and a minced black pepper.