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Puntarelle Mediterranee

Here Comes the Sun

E 'again, seems to have decided to stay. We ignore it, do not give it importance, maybe you decide to plan for the long term.

I speak softly to tell you that are 5 continuous days here the sun shines.

Monday and Tuesday, despite the clear sky and clean as a freshly laundered sheets, it was so cold that you cut into slices. But he, the sun, always there, red-faced and quiet as usual.

It 's almost the weekend and he still has not really gone: there must be a reason? Maybe that really really Spring is approaching? Well, we do not want to think about, but the body reacts immediately to this light, this heat, these new scents in the air and awaken ago taste buds, the desire for fresh flavors, crunchy and salty.

I found the grocery store, a fine head of chicory with fat puntarelle well hidden behind the leaves of this vegetable sinuous bitter. E 'fire a burning desire to cool the house and having some tasty ingredients, this rich salad that I made my husband and I have enjoyed moaning with his mouth full.

Serves 2
a head of chicory chicory

6 sundried tomatoes in oil
6 Sicilian anchovies in oil
10 Kalamata olives in oil
10 flowers of Sicilian capers in oil
2 teaspoons pesto pistachios
The juice of a lemon oil
EVO
salt, pepper

puntarelle Clean and wash well and then slice them in small tufts thin and put them in a bowl of cold water to which you have added the ice cubes. Let stand for a 20na minutes until it is enriched.

Meanwhile all the ingredients chopped, pitted olives, cut into strips, finely chopped anchovies, prepared a vinaigrette with lemon juice, oil Evo pistachio pesto, salt and pepper if you like.

vs Drain. and place in salad bowls. Season with the ingredients and pour the vinaigrette. Mix well and serve.