Ingredients:
- 1 endive head,
- 1 red chicory head,
- 2 baloney slices,
- 1 Ginos "gurken" cucumber (COD. 99027),
- 8 Ginos pitted plack olives (COD. 01306),
- 2 Ginos Bebè tomatoes (COD. 01039),
- 2 Ginos anchovies in olive oil (COD. 05019),
- 50 g Ginos corn (COD. 01323),
- Ginos balsamic vinegar glaze (COD. 02209)
- Extra virgin olive oil (COD. 02201) and salt as required.
Open the tins of "gurken" cucumbers, olives, Bebè tomatoes, anchovies and corn; once drained, place them in different bowls.
Cut the cucumbers into rings and create some skewers with Bebè tomatoes, olives and cucumbers.
Cut the endive and the red chicory into julienne slices.
Compose the dish in this way:
1. Roll the baloney slices up in creating two roses and place them at the centre of a ceramic bowl. Put the skewers down on them.
2. Place the julienne sliced endive at the end of the plate, season it with Balsamic vinegar glaze and add the wrapped anchovies.
3. On the opposite side, place the julienne cut red chicory and decorate it with some corn. Season it with salt and extra virgin olive oil.
