Puntarelle alla romana

Method

1. 1 Separate the tender inner core and split it lengthwise into very thin strands.
2. 2 Soak the vegetable strands in ice water for 1 hour; the strands will curl up on their own and become less bitter.
3. 3 Grind the salted anchovies with garlic until a smooth paste is formed.
4. 4 Beat the mixture with vinegar and olive oil until it forms a thick sauce.
5. 5 Drain the vegetables thoroughly and mix in the sauce just before serving, then sprinkle with plenty of pepper.