Non-VegetarianLaziale cuisine Main Course

Aliciotti con l'Indivia

Name: Aliciotti con l'Indivia
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 600 g fresh anchovies; 800 g curly endive; 2 cloves Garlic; 60 ml Extra virgin olive oil; 5 g Fine sea salt; 3 g Black pepper; 15 g fresh flat-leaf parsley

Aliciotti con l'indivia is a classic Roman Jewish baked casserole made by layering fresh anchovies with bitter curly endive, garlic, and extra virgin olive oil.

🇮🇹Italy· Lazio

Prep: 25 min
Cook: 45 min
Total: 70 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 7 gathered

Servings

600 g fresh anchovies — cleaned, heads and central bones removed, filleted open
800 g curly endive — indivia riccia, thoroughly washed, dried, and roughly chopped
2 cloves Garlic — peeled and finely sliced
60 ml Extra virgin olive oil — robust Italian oil
5 g Fine sea salt — to taste
3 g Black pepper — coarsely cracked
15 g fresh flat-leaf parsley — finely chopped

Equipment

•Baking dish
•Colander
•Chef knife
•Cutting board

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 19 g
carbs: 6 g
fibre: 5 g
protein: 28 g
calories: 310 kcal

Instructions

1
Heat the oven to 180C or 160C fan.
2
Grease a deep baking dish with one tablespoon of olive oil.
3
Spread a third of the chopped endive across the base of the dish.
4
Scatter a third of the sliced garlic and parsley over the endive.
5
Season the greens with a pinch of salt and cracked black pepper.
6
Lay half of the butterflied anchovies skin-side down over the endive.
7
Repeat with another layer of endive, garlic, seasonings, and the remaining anchovies.
8
Cover the top with the final layer of endive, pressing down gently.
9
Drizzle the remaining olive oil evenly over the top layer.
10
Bake for 45 minutes until the greens are tender and edges are lightly crisp.
11
Rest for ten minutes at room temperature before serving.

Chef's tips

Ensure the endive is thoroughly dried after washing to prevent the bake from turning watery. Do not omit the generous layer of black pepper, as its pungent heat balances the bitter greens and oily fish.

Ingredient substitutions

curly endive → escarole (scarola), though it yields a slightly milder and less peppery flavour
fresh anchovies → fresh sardines, filleted and flattened, with baking time increased by five minutes

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in an oven preheated to 160C for ten minutes until warmed through.

Common mistakes to avoid

•Using canned or salted anchovies instead of fresh Mediterranean anchovies.
•Leaving excess moisture on the greens, which makes the casserole soggy rather than baked.
•Packing the layers too loosely, causing the endive to dry out before braising properly.

Serving suggestions

Serve warm with crusty Roman bread to soak up the savoury pan juices.Accompany with a crisp glass of chilled Frascati Superiore white wine.Enjoy at room temperature as part of a traditional Roman antipasto spread.