Experience one of the most popular Roman-jewish recipes, a simple pie made with endive, fresh anchovies fillets, garlic, extra virgin olive oil, salt, black pepper.
wash and clean the endive and select tender part of the plant. Choose a oven pan and make layers of endive leaves and anchovies, salt and pepper until you reach the top of the pan. Add olive oil on top.
If you’d like you can add grounded garlic between layers.
Put the oven pan in the oven warmed up at 180 Celsius degrees for 30 minutes. The perfect “tortino” needs to be crispy, to reach this reuslt take the pan out from the oven, drain excess water away and bake it agaon for 15 minutes at 220° Celsius.
Perfect wine pairing: Trebbiano