Timbale Of Endive And Caciotta On Melon Soup

Preparation:

Preparation: Brown the coarsely chopped capers and anchovies in the oil, then add the peeled endive and let it go for a few minutes. Line an aluminum mold with the leaves and fill with the remaining leaves and the sliced caciotta. Put in the oven for 5 minutes at 180 degrees. Remove the seeds and peel from the melon, then blend with a little sugar. Season with oil and the finely sliced mint. Serve the melon soup as a bed in a deep plate and place the timbale in the centre.