La riccia

The calzone with curly endive

Franco Pepe

METHOD

Take a piece of dough, roll it out into a disc shape, open it up and fill with raw curly endive, pitted Caiazzane olives, Cetara anchovies, capers and a drizzle of Caiazzano oil. Bake at 300 °C, and serve with a drizzle of raw olive oil.