Millefeuille of chicory hearts

 Ingredients for 4 people 
2 sheets of pane carasau (italian flatbread)
150 g chicory hearts
200 g burrata
200 g cherry tomatoes
2 packs of Double Delicious anchovies with capers
white wine vinegar
Extra virgine olive oil
 
Method of preparation
Wash the chicory well, then cut it into strips and leave in ice water for about 1 hour. Then mix 4 tablespoons of extra virgin olive oil, 2 teaspoons of anchovy oil, a teaspoon of white wine vinegar, salt and pepper in a small bowl. Drain the chicory and season with the dressing.
Cut the tomatoes into 4 parts.
Serve: break the carasau sheets with your hands and place a slice on the bottom of the plate. Open the burrata, and put a teaspoon of it on the pane carasau. Now add the chicory, tomatoes and anchovies. Put another slice of carasau on top and repeat the same process for the other layers.
Enjoy your meal!
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