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400 g endives 3 anchovy fillets 2 tbsp breadcrumbs 100 g spinach Speck Alto Adige PGI to taste capers to taste garlic to taste
800 g endives 6 anchovy fillets 4 tbsp breadcrumbs 200 g spinach Speck Alto Adige PGI to taste capers to taste garlic to taste
1,6 kg endives 12 anchovy fillets 8 tbsp breadcrumbs 400 g spinach Speck Alto Adige PGI to taste capers to taste garlic to taste
Preparation
Boil the endives whole in salted boiling water for 5 minutes, drain and allow to dry on a cloth.
Fry a chopped onion, the anchovy fillets, garlic in oil for 10 minutes. Add the spinach and continue cooking until all are well done.
Finish with breadcrumbs and capers. Cut the endives in half, hollow out a small cavity in each half with a knife and add the filling. Place in an oven dish and bake at 180° for 15 minutes.
Remove from the oven and finish with a slice of Speck Alto Adige PGI on each half. Top with a few sliced almonds.
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