Linea con puntarelle

Method

Remove the outer green chicory leaves, cut away the hard, woody ends of the stalks, cut the shoots in half and slice them finely, putting them to soak in plenty of cold water as you slice them.
Use a fork to mash the anchovies and mix them with oil to make a sauce; add the garlic, cut in half, and crush it slightly so that it releases its flavour. Add salt and pepper to taste.
Drain the chicory, add to the condiment prepared and stir thoroughly. Remove the garlic and serve the cheese, cut into wedges and flavoured with the dressed chicory.