“Ciociara” crouton
INGREDIENTS
Ingredients for 10 portions of 3 pieces each:
- 30 croutons,
- 120 g Ginos black olives paté,
- 600 g Ginos chicory tips,
- 300 g Ginos anchovies in olive oil,
- Butter as required.
PREPARATION
- Drain the chicory tips and cut them transversely.
- Lay down a thin layer of black olives patè each crouton.
- Roll up the anchovies giving them the rose shape.
- Complete the dish, laying down the chicory tips on the croutons and place the anchovies' roses in the centre of each of them.
- Garnish with a red pepper cube and add a butter curl in order to balance the whole dish.