Parma ham, puntarelle and anchovies salad - Citterio S.p.A.
Cut the puntarelle into thin slices along the length and put them in a bath of water, ice, salt and some drops of lemon juice.
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Cooking tools:
- Extractor
- Centrifuge
- Blender
- Mixing bowl
- Ice
- Rustic cutting board
- Chef's knife
- Glass
- Colander
- Kitchen towel
- Paper towel
- Measuring spoon
- Garlic press
- Spoon
- Plate
- Serving platter
Ingredients
- 2 peppers
- 2 copper tomatoes
- 2 strawberries
- 1/2 cucumber
- salt, pepper, lemon juice to taste
- 60 g puntarelle
- 8 anchovies
- salt, pepper, lemon to taste
- one clove of garlic
- 240 g Parma ham
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