Recipes.

Anchovy + Endive Bake

By Maria Pasquale


I Quit Sugar - Anchovy + Endive Bake
Photo by: © Andrea Federici and Giorgia Nofrini
  • 4–6 servings
  • Prep - 20 mins
    Cooking - 40 mins
  • Total - 1 hour
I Quit Sugar - Anchovy + Endive Bake
Photo by: © Andrea Federici and Giorgia Nofrini

Traditionally called Alicotti con L’Indivia, this dish comes from the historical city of Rome. Served as a main course or appetiser, it’s also a great sharing dish, the bitter hit of endive perfectly balancing the light and delicate flavour of fresh anchovies.  

Servings: 4–6
Preparation: 20 mins
Cooking: 40 mins

Ingredients

  • 1.5 kg curly endive (chicory).
  • 800 g fresh anchovies.
  • 100 ml extra virgin olive oil.
  • 1 clove garlic, finely chopped.
  • 1 small bunch of flat-leaf parsley, roughly chopped.

Directions

1. Clean the endive by removing the stalks and the hard outer leaves. Take the white interior leaves and rinse them under running water. Pat dry with a clean tea towel and roughly chop. Sprinkle with salt and leave in a colander for a few hours to drain away any excess water.

2. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
.

3. If the anchovies need to be cleaned and filleted, start by removing the head and cutting lengthways down the belly, leaving the back attached. Remove the bones and interiors and open each one out like a butterfly. Rinse the cleaned anchovies and place on paper towel to dry.

4. Pour about half the olive oil into a 24 cm (9½ inch) circular baking tin or dish (one that is not too heavy). Spread half the endive leaves across the base. Place the anchovies on top in an even layer, season with a pinch of salt and freshly ground black pepper and sprinkle with the garlic and parsley. Cover with the rest of the endive and drizzle with the remaining olive oil.

5. Bake for 40 minutes. Serve at room temperature, or slightly warm.


Note

Edited extract from I Heart Rome by Maria Pasquale, published by Smith Street Books,$49.99

I Quit Sugar - Anchovy + Endive Bake

Traditionally called Alicotti con L’Indivia, this dish comes from the historical city of Rome. Served as a main course or appetiser, it’s also a great sharing dish, the bitter hit of endive perfectly balancing the light and delicate flavour of fresh anchovies.

Ingredients

  • 1.5 kg curly endive (chicory).
  • 800 g fresh anchovies.
  • 100 ml extra virgin olive oil.
  • 1 clove garlic, finely chopped.
  • 1 small bunch of flat-leaf parsley, roughly chopped.

Directions

1. Clean the endive by removing the stalks and the hard outer leaves. Take the white interior leaves and rinse them under running water. Pat dry with a clean tea towel and roughly chop. Sprinkle with salt and leave in a colander for a few hours to drain away any excess water.

2. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
.

3. If the anchovies need to be cleaned and filleted, start by removing the head and cutting lengthways down the belly, leaving the back attached. Remove the bones and interiors and open each one out like a butterfly. Rinse the cleaned anchovies and place on paper towel to dry.

4. Pour about half the olive oil into a 24 cm (9½ inch) circular baking tin or dish (one that is not too heavy). Spread half the endive leaves across the base. Place the anchovies on top in an even layer, season with a pinch of salt and freshly ground black pepper and sprinkle with the garlic and parsley. Cover with the rest of the endive and drizzle with the remaining olive oil.

5. Bake for 40 minutes. Serve at room temperature, or slightly warm.

Note

Edited extract from I Heart Rome by Maria Pasquale, published by Smith Street Books,$49.99

I Quit Sugar - Anchovy + Endive Bake

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