Il Mirtillo’s Puntarelle

You’d think it would be easy to “simply” mix dressing with salad leaves. But it’s not! It’s actually quite an art, requiring a unique know-how, a question of culinary precision that’s within everyone’s reach. The preparation of puntarelle is no exception. Il Mirtillo chef Vincenzo Concolino excels in this area, combining the still slightly crunchy chicory with a lemon and anchovy vinaigrette. It’s served in sharing mode in the middle of the table, accompanied by a tartare of seriole or vitello tonnato. With Paolo Venezian still at the helm of this typically Genevan transalpine institution, spring looks set to be an auspicious one.