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+ servings
Aliciotti con l'indivia

Large Anchovies with Endive

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Jewish
Servings 4 -6


  • 1 kg of large anchovies ideally already cleaned and de-boned.
  • 1 kg of curly endive
  • extra virgin olive oil
  • salt and pepper


  • Wash the endive carefully, removing the core and the outer leaves, then roughly chop it with a knife to obtain some uneven strips, which you will divide into two small piles.
  • Grease a round pan (ideally a pan those that can also be used on the stovetop) with a little oil, and form a first layer with half of the endive, seasoned with salt and pepper.
  • Sauté the endive either on the stovetop or in the oven; when it will be slightly withered, place the butterflied anchovies over the endive, to cover it completely.
  • At this point, place a final layer of endive on top of the anchovies, season with oil, salt, and pepper and bake in a hot oven at 180° until golden brown.
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