Baked Stuffed Endive

Ingredients

• 4 small endive heads (or Roman lettuce hearts as substitute)
• Salt
• 80 g stale white bread
• 6 Garlic cloves
• 40 g green olives (pitted)
• 2 tbsp Capers (jarred)
• 6 anchovy fillets (jarred)
• a handful parsley
• 8 tbsp olive oil
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the endives thoroughly, gently separating the leaves to remove any dirt inside. Bring a large pot of salted water to a boil. Blanch the endives for about 4 minutes, then drain, shock in cold water, and let them dry well.

3. 3.

   Crush the stale bread into crumbs using a food processor. Peel and finely dice the garlic cloves. Drain the olives, capers, and anchovies; combine with the bread crumbs. Rinse the parsley, shake dry, pluck the leaves, and chop finely.

4. 4.

   Lightly oil a baking dish. Heat 6 tbsp olive oil in a skillet over medium heat. Sauté the garlic until translucent. Add the olives, capers, anchovies, parsley, and breadcrumbs; stir to combine. Season with pepper.

5. 5.

   Carefully open each endive head at the center and fill with some of the mixture. Reassemble the heads and place them in the baking dish. Sprinkle the remaining filling over the top and drizzle with the leftover olive oil. Cover the dish with foil and bake for about 30 minutes. Remove the foil during the last 10 minutes to allow browning.

6. 6.

   Let the dish cool slightly before serving, accompanied by fresh white bread.