What is the chef’s creation this month? Un fish based appetizers: anchovy and endive pie, with reisins, pine nuts and herbs.


  • Anchovy 500grTortino di alici fresche, scarola, uvetta, pinoli e pane aromatizzato alle erbe
  • Endive pie
  • Reisins
  • Pine nuts
  • Salt
  • Breadcrumbs
  • Chives
  • Oil
  • Parmesan


Peel the endive discarding the core and outer leaves, wash repeatedly under running water, cook it with oil. Season with endive pie, pine nuts, bread crumbs and chives.
Let cool, meanwhile, meanwhile, remove the head of the anchovies, open them lenghtwise, remove the bones and the innards. Wash and drain them on a double layer of paper towels. Line with shrink wrap a bowl  and lay the anchovies in a single layer. Pour endive into the bowl.
Invert the bowl on the baking dish, remove shrink wrap and sprinkle the Parmesan cheese over the pie. Bake 10 minutes and serve the  anchovy and endive pie warm or cold.

Buon appetito!