I don’t know if you know puntarelle? It is a traditionally roman salad side dish or starter made with the puntarelle salad and a dressing of anchovies, garlic, olive oil, light vinegar (white or red wine vinegar) and salt. After trying this great combination of bitter, sour, salty and the sharp garlic I really wanted to make my own rendition to it. I stuck with the elements of the dressing and tried to build my own thing from there.
Asparagus / Onion slice asparagus into quarters lengthways, halve onions and slice
Garlic crush garlic with a fork
Oil / Chilli / Cumin / Salt / Pepper
Cucumber / Orange take skin off orange and then slice both thinly, with cucumber I like to do it with a grate and into long thin lengthways slices
Sugar / Salt / Oil / Light Vinegar
Egg separate yolks from whites (you need yolks only)
- heat Oil / Chilli / Cumin / Salt / Pepper in a pan with the crushed Garlic, Once warm add the Onion and Asparagus.
- Fry and once it is done splash off with a bit of cold water. Leave with enough heat to evaporate. Once water is gone serve onto plates.
- In the meantime mix the prepared Cucumber and Orange with Sugar / Salt / Oil / Light Vinegar and leave on the side mixing regularly.
- Take the Egg Yolk and poach, making sure it is still soft in the middle.
- Serve Cucumber and Orange onto the Asparagus.
- Make a little volcano for the Egg.
- Surround with Anchovies and enjoy.