- 400 g of fresh anchovies
1 kg of endive escarole (indivia scarola)
6 tablespoons of extra virgin olive oil
1 garlic clove, cut into little pieces
A small bunch of parsley
Prepare the endive, cutting into strips, soak in water for a few minutes. In the meantime, remove the heads of the anchovies, open them in two, down the center., rinse, and dry. Drain the endive, and put a third in a deep pyriform dish; cover with half of the anchovies, and dress with oil, the garlic, salt, and pepper. Make the second layer of endive, and top with the rest of the anchovies. Then dress in the same way with the remaining salad. Cook in the oven at 200 °C for 30 minutes. Serve warm, after sprinkling minced parsley over the dish.