This recipe is inspired by one of the most important cuisine mixes that have developed in the Italian peninsula throughout the years: the so-called cucina giudaico-romanesca (jewish-roman cuisine), and one of its most famous dishes being baked anchovy and endive pie.

It is a very simple and quick dish, but with a million-dollar taste.

Yield: 2-3 portions

What you’ll need:

- fresh anchovies or herrings

- endive

- olive oil

- black pepper

- chili pepper

- black olives

- raisins / sultanas

- garlic

- lemon

- breadcrumbs

- grated Parmigiano cheese

Remove the heads of the fresh anchovies/herrings, cut them in half, remove the spine and give them a good wash. Then soak up the excess water.

Cut the softer parts of the endive leaves and wash them properly, and remove excess water. Cook them in a pan for 5-10 minutes or until they become softer.

Brush some olive oil on a baking tray, alternate layers of endive, garlic, chili pepper, olives, sultanas, anchovies and black pepper. Top it off with a thick layer of breadcrumbs and Parmigiano.

Pre-heat the oven and bake for about 30 minutes at 200°C.

Enjoy!