Broccoletti, Anchovy and Mortadella Tortino

Method

1. Wash the broccoletti (broccoli rabe) well and trim the stems of the thicker ones.
2. Heat olive oil in a non-stick pan with a clove of garlic (cut and lightly crushed).
3. Add the broccoletti directly to the cold oil, season with salt, and sauté over low heat for about 15 minutes until tender.
4. Meanwhile, prepare the tortino base: in the same or another non-stick pan, add a layer of breadcrumbs.
5. Place anchovies (alici) over the breadcrumbs, then spread the cooked broccoletti on top.
6. Add slices of mortadella and flakes of scamorza (or another melting cheese).
7. Sprinkle with more breadcrumbs and drizzle with oil.
8. Cook over medium-high heat until the bottom is golden and the cheese melts, then flip carefully and cook another 2 minutes.
9. Serve hot.