Hearts of grumillo lettuce, anchovies, rasberries and yogurt

Preparation

Step 1.

• 1 grumillo lettuce heart

Clean the lettuce heart, maintaining under water for a few minutes then spin to remove water. Cut into four parts.

Step 2.

For the vinagrette:

• 100 gr rasberries
• 5 cloves garlic, marinated
• 10o gr extra-virgin olive oil
• 10 gr rasberry vineger
• salt

Freeze rasberries, then carefully pound to extract the wedges without breaking them. Chop the garlic. Mix olive oil, vinegar and and salt and add the garlic and rasberry wedges.

Step 3.

For the anchovies:

• 500 gr anchovies from Cantabria
• 10 gr sal
• 80 gr vinegar
• 100 gr water
• oil
• 2 cloves garlic
• parsley

Clean the anchovies well, filet and let soak in water for an hour to remove any blood. Prepare the “salmuera” by combining the salt, vinegar and water, then add the drained anchovies. Set aside for 30-40 minutes. Chop the parsely and garlic. Remove anchovies from salmuera and cover with olive oil, the garlic and parsley.

Step 4.

• 300 gr yogurt
• 100 gr heavy cream
• 1 canister NO2

Mix until uniform then pour into soda-bottle loaded with the NO2 cannister

Mix until homogeneous and introduce in a siphon with a gas charge.

Presentation

To serve: Place two pieces of lettuce hearts, dress with the vinaigrette, place the anchovies on top, dress again with the vinaigrette and place a dot of yogurt foam and some basil sprouts on top.