Dates, puntarelle, marinated anchovies and oil butter

Matteo Baronetto - Carlo Cracco

320 g of puntarelle
200 g of dates
4 g of ground cocoa bean pieces
10 g of walnut oil
8 fresh anchovies
100 g of pink salt
8 g of mixed cress
12 g of anchovy paste
50 g of extra virgin olive oil
50 g of cocoa butter


Blend the dates in a mixer with a little walnut oil and salt. Spread between 2 sheets of baking paper and bake in the oven at 70°C for an hour. Cut the sheet obtained into triangles.

Clean the puntarelle and dress them with oil, salt, pepper and ground cocoa bean pieces. Place them on a serving plate, brushed with a little anchovy paste and adding a few date triangles.

Place the cleaned anchovies on a tray, spread them with fine salt and marinate for 25 minutes.

Melt the cocoa butter, add the extra virgin olive oil and pour into a rectangular mould. Leave to set in the fridge for 3 hours. Rinse the anchovies under running water and cut them into even-sized pieces.

Place the anchovies on the puntarelle; end by grating the oil butter over the top. Salt and serve.