Vegetable and fish timbale: chicory and anchovies au gratin with pecorino

The Chicory and Baked Anchovy Timballo is a dish that celebrates the perfect encounter between land and sea, a harmony of flavors that represents the essence of winter Mediterranean cuisine. When chicory is at its peak of characteristic flavor and fresh anchovies bring all the savoriness of the sea, it's the ideal time to prepare this unique, rich, and substantial dish.

Chicory, with its slightly bitter taste, finds its perfect counterpart in the strong flavor of fresh anchovies. This seemingly bold combination is actually a classic of Southern Italian culinary tradition, where strong flavors have always been intelligently balanced with respect for the ingredients.

The layered structure of the timballo allows each ingredient to express its own identity while maintaining a harmonious dialogue with the others. Boiled chicory forms the green and substantial base, butterflied anchovies release their juices during cooking, cherry tomatoes add sweetness and acidity, while grated semi-aged Pecorino cheese creates the savoriness that binds all the flavors together.

Our extra virgin olive oil, with its strong character and intense fruity notes, is the ideal choice for this dish with distinct flavors. Its strong personality is not overshadowed by the other ingredients but rather enhances them, adding complexity and depth to each layer. The stale breadcrumbs with parsley form a crispy gratin during cooking, which pleasantly contrasts with the softness of the underlying layers.

This timballo is the perfect comfort food for winter lunches, when you're looking for a single dish that warms and satisfies completely. Served steaming hot directly from the baking dish, it brings with it all the flavor of the sea and the land in an embrace that tastes of home and tradition.

Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: Medium
Servings: 4 people (single dish)

INGREDIENTS
(for a rectangular baking dish, 24x18 cm)

1.5 kg chicory
400 g fresh anchovies
150 g cherry tomatoes
80 g semi-aged Pecorino cheese
10 g parsley
80 g crumbled stale bread
salt
extra virgin olive oil

Preparation

Wash the chicory, remove the tough stems, and boil in plenty of salted water for a few minutes. Drain well and let cool.

Meanwhile, clean the anchovies by removing the heads and guts and butterflying them; rinse them under running water and dry with paper towels.

Grease the baking dish with a drizzle of oil and arrange half of the cooked chicory. Place a layer of butterflied anchovies on top, interspersed with half of the cherry tomatoes, halved and crushed. Season with salt, grate plenty of Pecorino cheese, and drizzle with oil. Repeat the process with the remaining boiled chicory, anchovies, halved cherry tomatoes, a pinch of salt, and the remaining Pecorino cheese. Chop the parsley, combine it with the crumbled stale bread, and spread the mixture over the surface.

Finish with a drizzle of oil and bake in a preheated oven at 180°C for about 20 minutes. Let rest for a few minutes before portioning and serving.