Sicilian Escarole Gratin with anchovies tart

Pie au gratin anchovies with curly endive. Today's appetizer is simple but tasty and has as its main ingredient anchovies (or anchovies), the poor fish for excellence, caught in abundance in our seas, It turns at the table in savory dishes. As you know, oily fish is rich in protein, fatty acids, Omega 3 and is good for both the portfolios both health. In this pie au gratin anchovies with escarole is alternating layers of tomato sauce, anchovies, breadcrumbs 'cunzato', or flavored Sicilian and curly endive sauteed with raisins and pine nuts. You can prepaare Patty gratin anchovies with endive in pan, If you have many guests for dinner and serve it as a main dish, but this I propose in comfortable and elegant single portions, as a starter in a seafood menu that wants to respect the sea, the environment and the household budget.

In the post you will also find a VIDEO TUTORIAL how do you clean the anchovies. Remember that the anchovies can be prepared in many ways: try the marinated anchovies (and give you all the advice to eat them safely), the anchovy and lemon rolls,  the timbale of anchovies and provolone, the anchovies stuffed baked with tomatoes or the fast spaghetti with anchovies and zucchini flowers. Have a good day!


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  • 600 grams of anchovies (anchovies) fresh
  • 120 grams of stale bread crumbs
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • 20 grams of grated pecorino cheese
  • 20 grams of grated Parmesan cheese
  • chopped parsley, to taste
  • 150 grams of tomato sauce
  • curly Endive, to taste
  • 20 grams of raisins
  • 20 grams pine nuts
  • Capers in salt, to taste


Tart with anchovies curly endive, Alla siciliana

Before you start preparing the pie au gratin anchovies with curly endive, preheat the convection oven at 200 degrees. Clean the anchovies removing the backbone and the central spine. In a bowl put the breadcrumbs, pecorino, the Parmesan, parsley and capers finely tritatati. Season with salt and pepper and add as much olive oil as necessary to obtain a soft and grainy.

Clean and cut thin curly endive: skip the endives in a pan with a clove of garlic and extra virgin olive oil, high heat. When the endive will be slightly withered, salt and pepper and add the pine nuts and raisins. Remember that vegetables should be cooked but also stay crunchy, because then it will cook more in the oven.

Put a teaspoon of tomato sauce on bottom of casserole, then sprinkle with seasoned bread crumbs and make a first layer of anchovies. Cover with a little’ breadcrumbs, then lay over sauteed escarole. Continue with a new layer of tomato sauce, breadcrumbs, escarole and anchovies. Sprinkle the last layer of anchovies with olive oil them and deploy some’ breadcrumbs, which will protect the anchovies in cooking.

Bake the pie anchovies and Sicilian curly endive and bake for 10 minutes. Leave the anchovy pie for 5 minutes before serving. Bon appétit!

THE PAIRING: Gross prestige cuvee Champagne, House Taittinger. With a plate of poor tradition, but revisited, we combine a wine of great depth, such as Champagne Taittinger of Maison, we got to know directly in the Champagne region, in France. This wine is made with a clever blend of Pinot noir grapes, Chardonnay e Pinot Meunier. Excellent pairing this wine with the flavor, mixed with sweetness, this pie anchovies. The market is a readily available bottle, since it represents the majority of the company's production. The price fluctuates around 30-40 €.

Sicilian Escarole Gratin with anchovies tart


You can prepare this pie with anchovies and endive even in a cake pan, obviously increasing the amount of the ingredients, and serve warm: cut it perfectly, Do not worry. In summer, replaced the tomato sauce with some cube of fresh tomato.

Sicilian Escarole Gratin with anchovies tart

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white Leonardi 26 May 2019 at 23:03

The recipe for anchovy pie is certainly interesting. The cheapness of the plate, emphasized in the introduction as an important element, contrasts with evidence with certain price wine bottle not modest combined with pie, Champagne brut cuvée prestige Maison Taittinger. I do not doubt that this combination of food and wine is pleasant; In this case, though, It could recommend a fine white, but not so expensive.

Ada Parisi 27 May 2019 at 13:18

hello White, thank you for your intervention. Then, our combinations are simply suggestions' gender’ and they are not part of the recipe of course prescriptively: i.e., even if the recipe is 'economic', why we not suggest an equally 'cheap wine'. In this sense we mean that an anchovy pie are good of 'bubbles’ and we recommend a wine to our taste, then if you want to follow the advice 'bubbles’ you can buy those preferred, Doc also a prosecco which is located at the supermarket at modest prices. Thanks again (not many people to notice the pairings with the wines and I am glad that you have read carefully) and have a good day. ADA

Hedwig February 16, 2015 at 18:23

As you can see I'm making the rounds. Anchovies from us named “sardoni” nothing to do with sardines. In fact, not to take the fine at fish market is dietary modification, the two names otherwise old Trieste seeing only anchovies ….. I really like fries, Open cutlets or flan I ate in Calabria is completely different from this except the breadcrumbs and cheese or ricotta cheese for grating. Noted ciaooo

Sicilians creative in the kitchen February 17, 2015 at 10:38

But those in saor what are Hedwig? Sardines or anchovies? Also I fried or in Patty, you find a lot of recipes with pilchards and anchovies because I love oily fish, poor yet rich in health!

Hedwig February 17, 2015 at 13:17

The sardines are used in sauce that we call them pilchards maybe because it never got big. But they also use the sardoni aka anchovies because sardines or pilchards are very fat. The anchovies/sardines in Trieste go far white ones that are more gradine and old fishermen say that you have to buy them in the months with the “r”. These white paste – When you find – If you have the safety on the freshness I even marinated, but it's so rare.
Good luck big kiss and good day

Sicilians creative in the kitchen February 17, 2015 at 16:40

Thank you Dear! Now I'm well read. I just love good Sicilian sardines belle white and luscious fat… you've got me in the mood, and now how do I?

Hedwig February 17, 2015 at 16:50

ahahahahaha visto che sei a casa fattele fare da qualcuno.. dal tuo compagno magari 🙂
Ciaoooo bacione

Sicilians creative in the kitchen February 18, 2015 at 10:49

As no… I'd die poisoned!

Assunta March 22, 2013 at 20:14

I love the Sicilian recipes and our imagination you are very good congratulations

fratelli_ai_fornelli March 22, 2013 at 20:16

Thank you very much, We hope to see you here. We are happy when we appreciate a countrywoman.!

Reply March 22, 2013 at 16:59

Bluefish myself how much I love you!!!! 🙂

fratelli_ai_fornelli March 22, 2013 at 17:06

Brava!!! Good, healthy, cheap…We propose a statue to blue fish in every square of Italy? (Some people proposed for pig…)


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