Preparation

Cut 12 stalks of the same size from the puntarelle head, also reserving a few small leaves. Wash thoroughly and remove the hard part at the bottom, then cut in half lengthwise and pat dry using a tea towel.
Squirt a little knob of BAUER VEGETABLE DADOCREMA in the cavity of each half stalk.
Arrange the stracciatella cheese on the plates and place the puntarelle filled with BAUER DADOCREMA on top. Finish with a few leaves and a drizzle of extra virgin olive oil.