• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

A fresh recipe for summer and slightly unusual croutons.


  • 100 gr mixed field salads
  • sprig of burnet
  • sprig of nipitella
  • 2 anchovy fillets
  • tablespoons pickled capers
  • 50 gr aged pecorino
  • 1 hard- boiled egg
  • baguette bread


  1. Take a mixture of wild salads, at least 4 different types, rocket, terracrepoli, salvastrella, lettuce, etc.
  2. Wash and clean them and coarsely grind them.
  3. Chop the previously firm egg, the anchovy fillets, the capers and the pecorino, trying to mix it well with the help of extra virgin olive oil.
  4. Add the mixture to the wild salads and spread it all on lightly toasted slices of bread, decorated with Tuscan extra virgin olive oil and nipitella leaves.

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