Carefully clean the catalogna: remove the outer bigger leaves (you can use them in soups, stews or stir fry).

Tear apart the sprouts on the inside and remove the tougher outer layer.

Cut them into very thin matchsticks.

Wash and soak in cold water, with ice if necessary, for at least an hour, so that the puntarelle take on their characteristic ‘curly’ shape.

Next, drain the puntarelle with paper towels or you can use a salad spinner to remove the excess water.

In a mortar put the garlic chopped, the anchovy fillets, extra virgin olive oil, vinegar, salt and pepper.

Use the pastel to make a creamy seasoning.

Add the seasoning to the puntarelle at least 30min before eating.