Ingredients

• 250 g 00 flour
• 120 g soft butter
• 120 g firm ricotta
• 50 g red chicory
• 30 g milk
• 30 g fresh cream
• 25 g mustard
• 20 g new spinach
• 12 anchovies
• 3 yolks
• salt

For the anchovy cake recipe, pour the flour into a bowl, add the soft butter, a pinch of salt, begin to knead by hand, then add 60 g of water and work to obtain a smooth and elastic brisée dough. Cover it with plastic wrap and put it in the fridge for at least 2 hours: in this way it will become particularly elastic and it will be easier to spread.

Clean the anchovies: remove the head, open them like a book and eliminate the bowels and the fishbone, including the tail, by pulling it. Remove the brisée from the fridge and roll it out with a rolling pin 3 mm thick. Cover the bottom of a square baking tray (side 18 cm, h 3 cm) with parchment paper; lined the entire pan of shortcrust pastry, folding the edges a little on themselves.

Prepare a sauce by mixing the yolks, cream, milk and mustard. Spread the ricotta into coarse touches on the pan, then the radicchio in tufts, the anchovies, the spinach and sprinkle with sauce. Bake at 160 ° C in the fan oven for 45 '. Turn out and serve hot.

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