La riccia

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.

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 Credits Brambilla-Serrani

Franco Pepe
Antica Osteria Pizzeria Pepe