Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies

Antonino Cannavacciuolo

INGREDIENTS

For 4 people

Liquid salad
1 head of prickly lettuce
1 dl of extra virgin olive oil
salt
water for cooling
ascorbic acid - Vitamin C

Buffalo stracciatella

1 buffalo burrata
0.5 dl of milk cream

Bread shavings
Fobello breadcrumbs

Anchovies

15 g of rinsed anchovies

Aromatic herbs
1 sprig of lemon thyme
1 sprig of satureja
1 sprig of marjoram

 

METHOD

Liquid salad
Cut and wash the lettuce. Scald for a few minutes in plenty of salted water and ascorbic acid to prevent oxidisation. Plunge it into water and ice, then drain, setting the cooling water to one side, and squeeze. Blend the lettuce with the cooling water, mixing with lots of extra virgin olive oil. Add salt to taste.

Buffalo stracciatella
Remove the outer paste of the burrata, using the heart only. Blend it, adding milk.

Bread shavings
Keep the breadcrumbs made when slicing Fobello bread.

Anchovies
Remove the salt from the anchovies, clean them, desalt them and store in extra virgin olive oil.

Aromatic herbs
Use only the smallest leaves of the herbs.

Service
Using a spoon, place the stracciatella in a bowl. Cover it with the liquid salad, add the bread shavings, anchovies and aromatic herbs.
 

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