Anchovies baked with escarole
Ingredients
- 1 kg fresh, large anchovies, ideally already cleaned and de-boned, cut butterfly open
- 1 kg escarole or curly endive
- extra virgin olive oil
- salt and pepper
Instructions
- Wash the salad carefully, removing the core and the outer leaves, then roughly chop it with a knife and divide it in two.1 kg escarole or curly endive
- Grease a round pan (ideally a pan that can also be used on the stovetop) with a little oil, and form a first layer with half of the salad. Season it with salt and pepper.salt and pepper, extra virgin olive oil
- Sautée the salad either on the stovetop or in the oven; when it will appear slightly withered, place the butterflied anchovies over the salad, to cover it completely.1 kg fresh, large anchovies, ideally already cleaned and de-boned, cut butterfly open
- At this point, place a final layer of salad on top of the anchovies, season with oil, salt, and pepper, and bake in a hot oven at 365°F until golden brown.
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