PUNTARELLE FRITTATA

This is definitely the last minute frittata, I prepared with the external leaves of the puntarelle salad. they were so nice and  tender I couldn't possibly throw them away!

for 4-6 people

the external leaves of the puntarelle salad (more or less 200 g), thoroughly washed and drained.
3eggs
3 tablespoons of parmesan cheese
extravirgin olive oil
1 garlic clove
salt

Cut the leaves in about 5 cm long segments then put then into a pan of 20 cm in diametreporle in una padellina with 2 tablespoons of olive oil and a garlic clove. Fry on a high flame and remove the garlic clove before it gets brown. Cook for about 10 minutes, then take off the heat and let cool.
Apart, beat the eggs with the parmesan cheese and a pinch of salt, add the cooked leaves and transfer the batter into the same pan (cleaned out with kitchen paper) with 3 tablespoons of olive oil. Fry until both surfaces of the frittata become crispy and golden.
The result is super especially for the sweetness of puntarelle.

PUNTARELLE SALAD

This is a fresh, crunchy italian style salad, ideal as a side dish - delicious with salmon but also with chicken and pork - and as a solution for a light lunch, when served with nice toasted brown bread.

for 4 people

1 puntarelle salad
6 anchovies fillets

for the vinaigrette
1 tablespoon of sesame seeds
the juice of half a lemon
1 tablespoon of balsamic vinegar
2 tablespoons of extravirgin olive oil
half a teaspoon of crushed dry chilli pepper
sea salt

Take the external leaves off *.
Cut the puntarelle into thin strips and put them into a salad bow.
Drain and chop the anchovies fillets and add them to the salad.
In a small bowl prepare the vinaigrette mixing together the lemon juice, olive oil, vinegar, sesame seeds, salt and chilli peppers.
Top the salad with this sauce and serve...nothing easier!

* with the external leaves I made a great frittata...I'll post the recipe next!

FLAT GREEN BEANS WITH TOMATOES SAUCE

Great on its own or as a side dish, especially with tasty fishes such as salmon and tuna or with poultry.
My kids love this recipe and it's one good way to make veggies palatable for fussy mouths, only remember not to sprinkle hot chillies on the beans if your children are going to eat them!

for 3 - 4 people

500 g of flat green beans
250 g of very ripe plum tomatoes
1 garlic clove
4 - 5 fresh basil leaves
3 tablespoon of extravirgin olive oil
salt
half a teaspoon of crushed dried chilly peppers

Chop the ends off the beans, wash them and drain them, put them into a large bowl with a lid suitable for microwave oven with 100 ml of water. Cook at maximum power for 10 minutes.
Apart wash the tomatoes, chop them, then transfer them into a large pan with olive oil and the garlic clove, turn the heat on and let the garlic fry for 2 minutes then discard it. When the beans are ready, drain them and add them to the tomatoes. Add half a teaspoon of salt and chillies and cover the pan with the lid. Let simmer for about 45 minutes then take the lid off and let the excess of liquid boil off.
When the sauce is thick enough turn the heat off and add the basil leaves.
Serve hot and...buon appetito!