Tortino di alici e scarola
I had this appetiser or ‘primi piatti’ in restaurant Dappertutto in Amsterdam. I am pretty sure the cook said it was made with spinach and not endive. I almost immediately vowed to try this at home. According to the internet endive is normally used. I made these tortinos without the ingredients I marked ‘optional’. It tasted great without, although the official recipe has parsley, capers, raisins, tomato sauce and two kinds of cheese.
Layer 1: anchovy
You need fresh anchovies. Clean the fish by breaking off the heads, clean the inside and take out the backbone. You can use your thumb for this. Set aside the cleaned fish.
Layer 2: endive
To prepare the vegetable layer sauté the finely cut endive in olive oil with minced garlic. Add pepper and salt, raisins and the pine nuts. Set aside.
Layer 3: breadcrumbs
To prepare the breadcrumb layer mix the breadcrumbs with the cheese, capers, parsley, pepper and salt and a sprinkle of good olive oil.
To assemble the pie you can use a pie shape. I just had terracotta baking dishes, and this worked out perfectly. Start with an optional layer of tomato sauce, then add a layer of breadcrumbs, a layer of endive and a layer of anchovies. Repeat and finish off with a layer of breadcrumbs.
Put in a preheated oven for 15 minutes at 200 degrees Celsius. Below amount is for two servings.
300 grams of fresh anchovies.
60 grams of stale bread crumbs.
extra virgin olive oil.
salt and pepper.
garlic
10 grams of grated pecorino cheese.
10 grams of grated Parmesan cheese or 20 grams of either cheese.
chopped parsley (optional).
70 grams of tomato sauce (optional).
a head of endive, finely cut.
10 grams pine nuts.
raisins (optional)
capers in salt (optional).
