Ingredients for 4 people:
1 head of catalonia spigata (chicory)
A dozen peeled shrimp
2 anchovy fillets
3 cm of anchovy paste
Half a chilli
Extra virgin olive oil
Salt and Pepper To Taste.
Wash the chicory, removing the base which is too hard and divide the shoots. Cut the latter in two and then into very thin strips lengthwise and throw them in cold water and ice for half an hour to make them crunchy. Drain and dry them well. In the meantime, boil lightly salted water where you will immerse the shrimp tails for no more than 30 seconds after having cleaned the carapace and intestine (the black filament that runs on the back and which is pulled away by "hooking it" with a toothpick). In a bowl, combine the anchovy fillets into chunks, the anchovy paste, a piece of chilli, a pinch of salt, a grated pepper, the extra virgin olive oil and - with the help of a fork - emulsify everything. Add the chicory, mix and complete with the warm prawn tails.
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