- 1 kilogram sardines (Fresh, or fresh anchovies)
- 2 kilograms leaves (White inner endive)
- olive oil
- 1. Clean and gut the fish; remove backbone; rinse and drain.
- 2. Discard hard outer leaves of the endive and remove the core. Wash endire, drain, but don't dry it.
- 3. In a lightly oiled baking dish, arrange alternating layers of endives and fish (using at least a couple of leaves in each layer), beginning and ending with a triple layer of leaves.