A typical Roman dish. Green cicoria shoots are sliced thinly and stored in iced water to enhance their crunch. The puntarelle slivers are then drained and dressed with a mixture of anchovy, red wine vinegar, dried chilli flakes and extra virgin olive oil.

• Serves 2

• Allergens: fish, sulphites

AT HOME PREPARATION:
Drain the puntarelle shoots. Dry on a kitchen towel, or use a salad spinner. Toss with the anchovy dressing.