Baked stuffed anchovies with sautéed chicory and bread

Ingredients

For 1 serving

• Anchovies170 g
• Breadcrumbs15 g
• Pecorino10 g
• Parsley5 g
• Chicory greens250 g
• Garlic1 clove
• Chili pepperto taste
• Whole wheat bread40 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, lactose, fish,

In season: October – April

Method

1. Preheat a conventional oven to 200 °C and put a pan of water on to boil. Wash the chicory well, removing damaged leaves and the tough base.
2. When the water boils, salt it and cook the chicory for 8 minutes, until the stems are tender; drain, let it cool slightly and squeeze it well with your hands, then chop roughly.
3. Meanwhile clean the anchovies: pull off the head, open the belly, remove the guts and backbone leaving them open like a book; rinse and pat dry. Mix the breadcrumbs with the grated pecorino and chopped parsley.
4. Lay half the anchovies skin side down in a baking dish with a little oil; spread the filling over them and cover each with another anchovy, skin side up. Sprinkle with the leftover filling and bake for 12 minutes, until golden.
5. Meanwhile peel and crush the garlic. In a frying pan heat the remaining oil with the garlic and chilli over medium heat for 1 minute, add the chicory and sauté for 4–5 minutes, until well flavoured; salt.
6. Serve the anchovies with the chicory and the wholemeal bread.