NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- almonds, toasted100 g
- shelled hazelnuts, toasted60 g
- anchovy fillet, cured; salt removed2
- garlic2 clove
- nyora pepper, scalded4 piece
- chilli, optional1/2 piece
- bread, fried or toasted2–3 slice
- vinegar
- olive oil
- salt
- curly endive2 head
- anchovy fillet, salt removed12
- tuna, salt-cured; salt removed100 g
- salt cod, salt removed; shredded100 g
- arbequina olive100 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a mortar, crush the almonds, hazelnuts, anchovies, garlic cloves, nyores pulp, chili, salt, bread (you can soak them in vinegar or add the vinegar separately), vinegar, and salt.
Mix in the olive oil.
Wash and soak the curly endives in water.
Take the salt off the anchovies, the salty tuna, and the cod—rip the last two out—and mix them with the curly endive in a bowl.
Add the olives.
Add the sauce.
Mix it up well, so all the ingredients are coated with sauce. Serve, trying to build up some sort of curly endive castle shape.
