The Anchovy and Curly Endive Flan originates from a Jewish-Roman recipe, which involves baking this pie. I have elaborated and simplified this recipe according to my taste. I find that finally, this preparation, so personalized and rich in ingredients, is truly delicious. If you want to serve it as an appetizer, use a pastry ring suitable for single servings, otherwise it is also very suitable as a main course, or even as a one-dish meal.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 21 oz Cleaned and deboned anchovies
- 2 heads Curly endive
- 2 cloves Garlic
- 4 tablespoons Extra virgin olive oil
- 40 Pitted Gaeta olives
- 2 tablespoons Raisins
- 1 tablespoon Pine nuts
- to taste Salt and pepper
Tools
- Pot
- Wooden spoon
Preparation
First of all, organize your worktop with all the ingredients within reach, but already measured.
Clean, wash the endive, and let it drain.
Rinse the anchovies, and pat them dry with paper towels.
In a large non-stick pan, put 3 tablespoons of extra virgin olive oil, the garlic in pieces, and let it brown.
Pour in the endive, the raisins, the pitted olives, the pine nuts, and mix well.
Adjust the salt and pepper, and let it cook over low heat, but with a lid, for 10 minutes.
If the vegetables dry out too much, add hot water and continue cooking.
After this time, add the anchovies, and add salt and pepper.
Keeping the lid on the pot, continue to cook for another 5/6 minutes.
Be careful not to overcook, otherwise the anchovies will dry out too much.
Serve your Anchovy and Curly Endive Flan hot, and if you want, as shown in the photo, placing the mixture in a pastry ring to give it a more regular and pleasant shape.
Tip: If you like anchovies, you cannot miss the next recipe:https://blog.giallozafferano.it/lappetitovienmangiando/alici-marinate-con-aceto-e-limone/
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