Crostone of Bread with Puntarelle and Stracciatella

Method

1. Remove the outer leaves of the puntarelle (set them aside for another use).
2. Cut the puntarelle into thin strips and place them in a bowl of ice water to crisp.
3. In a small bowl, combine extra virgin olive oil, a clove of garlic, white vinegar, and anchovies. Blend or mix well to obtain a smooth sauce.
4. Drain the puntarelle from the ice water and toss with a generous amount of the sauce.
5. Take a slice of crusty bread (crostone) and toast it if desired.
6. Top the bread with the dressed puntarelle.
7. Add a few pieces of stracciatella cheese on top.
8. Optionally, garnish with additional anchovies and serve immediately.