If using whole Catalonian chicory, remove the outer leaves to access the heart where the puntarelle is located. Trim any long stalks and then slice the puntarelle finely lengthwise. Soak the slices in ice-cold water for 15 minutes, then drain and pat dry.

Bring a large pot of water to a boil, add salt and bring it to a boil again. Add the cavatelli pasta and cook until al dente, according to package instructions. Drain and reserve one cup of pasta water.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the anchovies, garlic, and optional peperoncino flakes. Cook until the anchovies disintegrate and the garlic softens.

Add the drained puntarelle and sauté for a few minutes, stirring continuously. Add a few tablespoons of the reserved pasta cooking water if the puntarelle begins to dry out.

In a separate small frying pan, heat two tablespoons of olive oil. Toast the breadcrumbs until golden, stirring frequently to prevent burning.

Add the pasta to the pan with the puntarelle, stir in the toasted breadcrumbs, and toss everything together over high heat.

Cut the burrata into pieces and place on top of the pasta. Serve immediately, allowing diners to mix the burrata into their servings at the table.