Anchovy and Broccoli Rabe Tortino

Method

1. Clean the broccoli rabe: remove tough stems and leaves, cut larger heads into quarters.
2. Clean the fresh anchovies: remove heads, entrails, tails, and backbones, leaving fillets.
3. In a non-stick pan, heat olive oil with whole garlic cloves over low heat. Add the broccoli rabe and cook slowly until tender, seasoning with salt.
4. Remove the garlic. In the same pan, sprinkle a layer of breadcrumbs. Arrange the anchovy fillets on top.
5. Add the cooked broccoli rabe pieces over the anchovies, then top with slices of scamorza cheese and thin slices of mortadella.
6. Cover with another layer of breadcrumbs and drizzle with olive oil.
7. Cook over low heat until the bottom is golden and the cheese melts. Carefully flip the tortino and cook the other side for 1-2 minutes.
8. Slide onto a plate and serve warm.