Ingredients for 10 persons:
500 g buffalo mozzarella
3 bunches of Puntarelle salad or Catalogna salad hearts
extra vergine olive oil
3 Gala apples
20 quail eggs
Prepare water with vinegar and salt, create an eddy and add open quail eggs little by little. Cook for 2 minutes and drain.
Boil washed anchovies and unpeeled garlic in a small pot. Remove garlic and mix.
Wash and thinly slice Puntarelle salad and put into cold water with lemon.
Drain Puntarelle salad and season with anchovy sauce. Arrange on a plate with thinly sliced apples and cubes of buffalo mozzarella.
Add the boiled eggs.