- 300 g chicory
- 18 fresh anchovies
- re-milled durum wheat semolina
- peanut oil
- extra virgin olive oil
Prepare the puntarelle. The puntarelle are located at the heart of the Catalan head. To clean them, remove the outer leaves (which you can use in soups or omelettes). Remove the ribs from the head, remove the base and cut them into thin strips, then put them in water and ice for 15-20 minutes.
Clean anchovies: remove the head, open them like a book, remove the fishbone, eviscerate them, rinse them and dab them with kitchen paper.
dredge in flour then in the semolina and fry them quickly in a small saucepan with hot peanut oil. Drain them on kitchen paper and salt them.
Drain puntarelle, dry and season with 1/2 lemon juice, 4-5 tablespoons of extra virgin olive oil, salt and pepper. Serve on a large loaf.