Lettuce cream with stracciatella and anchovy sauce

A starter a little’ unusual, But even a main course if you prefer: lettuce cream with stracciatella, anchovy sauce and some toast. Lettuce, just blanched, maintains plant and note stands out well the bitter vegetable background, that is softened by creamy anchovy sauce and chocolate flavored by fresh. Croutons give note crunchy dish which also has a hot-cold contrast between vegetable cream and fresh cheese. In addition it is very easy and quick to prepare.

Ingredients for 4 people: 

2 lettuce hearts

200 grams of stracciatella (or burrata, but only the inner part)

>6 Tablespoons extra virgin olive oil (more a thread for garnish)

salt and pepper

4 slices of homemade bread

for the anchovy sauce:

120 ml of cream

6 anchovies in olive oil

Put the cream into a pan and bring it to a boil, then add 4 anchovy fillets cut into small pieces and crush them well with a fork until they dissolve. Thicken a minute over a low heat and set aside: consider that the cream by cooling tends to thicken. Cut into small cubes of bread and toast it in a pan with a little oil and a pinch of salt. Wash the lettuce hearts and Blanch for 2 minutes in boiling salted water, then pass them to the mixer together with the olive oil until the mixture is thick, slightly fitted, and homogeneous.

Serve the cream of lettuce in large holsters, putting in the middle of the dish a generous dose of stracciatella (or the inside of the burrata) and decorating it all with half anchovy in oil and anchovy cream. Sprinkle the dish with freshly ground black pepper and garnish with croutons.

THE PAIRING: For this recipe, We choose a sparkling wine produced by the vine Turbiana, within the Doc Lugana. In particular, We suggest the Pansere brut sparkling wine Solomon farm: citrus scents, Green Apple and Jasmine; from savory taste and delicately acid.