Indivia e Alici

Curly Endive with Anchovies

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

With its sharp flavors of bitter greens and strongtasting fish, this Roman dish is not for sissies. La cucina nella tradizione ebraica recommends two parts greens to one part fish, but according to a recipe from Donatella Pavoncello, it should be prepared with equal parts fresh anchovies and curly endive (also known as chicory), and baked with lots of olive oil. It is served hot or at room temperature.

If you can find fresh anchovies, use