Recipe: Aliciotti con l’indivia (anchovy and endive bake) »

An easy recipe from I Heart Rome by Maria Pasquale

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Aliciotti con l’indivia (anchovy & endive bake)

Aliciotti con l’indivia (anchovy & endive bake) [©Smith Street Books ]

<i>I Heart Rome</i> By Maria Pasquale


I Heart Rome by Maria Pasquale uncovers the authentic city she's discovered since moving there from Australia, following an instrinsic need.

Modern day Romans shared their stories and recipes with Maria, and now you can enjoy them too, in this book of beautiful photos and original mouth-watering recipes.

People like the cheesemongers, chefs and bakers make Rome one of the world's food capitals and give locals a connection to the past in I Heart Rome.

This recipe is from her friend, Laura Ravaioli, a famous Roman-Jewish TV chef.


Aliciotti con l’indivia (anchovy and endive bake)

Ingredients (Serves 4-6):

  • 1.5 kg (3 lb 5 oz) curly endive (chicory)
  • 800 g (1 lb 12 oz) fresh anchovies
  • 100 ml (3½ fl oz) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • small bunch of Italian (flat-leaf) parsley, roughly chopped



Clean the endive by removing the stalks and the hard outer leaves. Take the white interior leaves and rinse them under running water. Pat dry with a clean tea towel and roughly chop. Sprinkle with salt and leave in a colander for a few hours to drain away any excess water.

Preheat the oven to 180°C (350°F).

If the anchovies need to be cleaned and filleted, start by removing the head and cutting lengthways down the belly, leaving the back attached. Remove the bones and interiors and open each one out like a butterfly. Rinse the cleaned anchovies and place on paper towel to dry.

Pour about half the olive oil into a 24 cm (9½ inch) circular baking tin or dish (one that is not too heavy). Spread half the endive leaves across the base.

Place the anchovies on top in an even layer, season with a pinch of salt and freshly ground black pepper and sprinkle with the garlic and parsley. Cover with the rest of the endive and drizzle with the remaining olive oil.

Bake for 40 minutes. Serve at room temperature, or slightly warm.


Note: History tells us that this dish of baked fresh anchovies and endive was invented by Roman Jews in the Ghetto, in response to a 17th century ban that prohibited Jews from combining dark-fleshed fish with salad leaves. Romans love their anchovies, and they are especially popular in Roman-Jewish cuisine.

Famous Roman-Jewish TV chef Laura Ravaioli shared this dish with me, and I only got to know it since living in Rome. It’s easy to prepare, especially if you ask your fishmonger to fillet and butterfly your anchovies for you.

Served as a main course or appetiser, it’s also a great sharing dish, the bitter hit of endive perfectly balancing the light and delicate flavour of fresh anchovies.


This recipe reproduced with kind permission of the publisher. See links below for more information and recipes.

I Heart Rome  recipes & stories from the Eternal City by Maria Pasquale is published by Smith Street Books (Melb,Oct 2017; Hb; 264pp; RRP A$49.99) and is distributed in Australia and New Zealand by Simon & Schuster.

It is available in good bookshops and can be purchased online via »



  • Italy - all (IT)

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April 04th, 2018
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