Aliciotti with Escarole

Method

1. Clean the anchovies: remove the heads by pulling inward, then gently pull out the backbone. Rinse in salted water (30g salt per 1L water), then dry thoroughly with paper towels.
2. Prepare the escarole: wash the whole head, separate leaves, and slice into very thin strips. Dry well using a clean kitchen towel. Optionally let it rest overnight covered.
3. Mince the garlic cloves with a pinch of salt.
4. In a baking dish, drizzle a layer of olive oil. Spread a layer of escarole strips. Season with black pepper and salt.
5. Cover the escarole completely with a layer of cleaned anchovies.
6. Add another layer of escarole, season again, then top with another layer of anchovies.
7. Sprinkle the minced garlic over the top, add more black pepper and a generous amount of olive oil.
8. Bake in a preheated oven at 200°C (390°F) for 30–35 minutes. Halfway through cooking, drain the accumulated liquid from the dish to prevent sogginess. For the last 5 minutes, turn on the broiler/grill to brown the top.
9. Let the tortino rest for a few minutes before serving. It can be served warm or at room temperature. For extra crispness, press with a weight, refrigerate overnight, cut into squares, bread, and fry.