Josè Amici

Ristorante Monte 2 Torri Gourmet

Puntarella chicory with anchovies, olive oil, garlic and wild mint


2 slices of stale bread
6 L’Isola D’Oro anchovies in olive oil
1 teaspoon Balsamic vinegar or 1.5 tablespoons white vinegar
1 tablespoon olive oil
2 cloves of garlic, chopped
500g Puntarella chicory, cleaned and washed
salt to taste
Wild mint to taster 


Gently fry the diced bread in olive oil and garlic in a frying pan until nice and crispy.
Chop the anchovies and add them to the Puntarella chicory in a bowl, then dress with vinegar, olive oil and wild mint, then leave to rest for 10 minutes.
Serve on a dish topped with the crispy garlic bread.