Puntarelle With Croissants

Preparation:

Preparation: Clean the puntarelle, cut them into thin strips, wash them and soak them in cold water for half an hour, then drain them. Dry them well, close them in a plastic bag for food and put them in the fridge (you will need them the next day). Blend the olives with the walnuts, a spoonful of oil and a pinch of salt. Roll out the dough and cut it into eight equal wedges. Place a little walnut pesto on each one. Moisten the ends of the puff pastry wedges with water. Then, starting from the base, roll up each wedge to form a roll. Give it the shape of a half moon folded inwards, in order to obtain a small croissant. Proceed like this with the rest of the dough. Place the croissants on the baking tray lined with special paper, sprinkle them with a little chilli powder and bake them in the oven at 200 degrees for about 20 minutes. Turn them out and place them on a wire rack. Pour 6 tablespoons of oil into a saucepan, add the peeled and halved garlic cloves and brown them. Turn off the heat, add the anchovy fillets and a pinch of chilli. Mix until you get a smooth sauce, let it cool and place it in the refrigerator in a small bowl. Heat the croissants for a few minutes in the oven at 220 degrees before serving. On the flame also heat the anchovy sauce and remember to remove the garlic. Distribute the chicory on the plates, dress them with the warm sauce and serve them with the small walnut croissants.