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
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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