this recipe is inspired by one of the most important cuisine mixes that have developed in the italian peninsula throughout the years. i am talking about cucina giudaico-romanesca (jewish-roman cuisine) and one of its most famous dishes is baked anchovy and endive pie.
it is a very simple and quick dish, but it has a million-dollar taste!
remove the heads of the fresh anchovies, cut them in half, remove the spine and give them a good wash. remove the excess water with some kitchen paper.
cut the softer parts of the endive leaves and wash them properly, and remove excess water. cook them for 5-10 minutes or until they become softer.
brush some olive oil on a baking tray, alternate layers of endive, garlic, chili pepper, anchovies and black pepper. pre-heat the oven and bake for 30-40 minutes at 200°c.