Ingredients for 10 portions of 3 pieces each:
- 30 croutons,
- 120 g Ginos black olives paté,
- 600 g Ginos chicory tips,
- 300 g Ginos anchovies in olive oil,
- Butter as required.

1. Drain the chicory tips and cut them transversely.
2. Lay down a thin layer of black olives patè each crouton.
3. Roll up the anchovies giving them the rose shape.
4. Complete the dish, laying down the chicory tips on the croutons and place the anchovies' roses in the centre of each of them.
5. Garnish with a red pepper cube and add a butter curl in order to balance the whole dish.