Puntarelle in black garlic mustard

Instructions:

Buy 400gr. of  “puntarelle”, clean, wash, and cut the puntarelle in small piecies (5-7cm max).

Take a large bowl and pour a spoon of black garlic mustard and lukewarm water, mix the two ingredients until the mustard dissolves in the water. Add extra virgin olive oil, salt, Chia seeds, and sesame seeds. Mix everything very well.

Take the puntarelle, which should have dried well after washing, and empty them into the container where you mixed the ingredients. Stir well until they are all well coated with the sauce we created.

Add a tablespoon of breadcrumbs to everything and mix one last time. Empty everything onto a baking tray lined with parchment paper. Sprinkle with breadcrumbs again before baking at 180°C for 30/35 minutes in a static oven.

Remove from the oven and serve with a drizzle of mustard for decoration (we also added homemade bread croutons and organic olive oil).

Enjoy your puntarelle in black garlic mustard.

The croutons pictured are also easy to make. We cut a baguette into very thin slices, then we poured olive oil over the bread, and seasoned it with salt and rosemary. We then baked the bread in the oven for 20 minutes at 200°.

These croutons are also perfect for winter soups and can be kept for several days.

FIND OUR OLIVE OIL HERE 

FIND OUR BLACK GARLIC HERE

WATCH THE VIDEO HERE