Anchovy Tortino

Method

1. Clean the broccoletti: remove any tough outer leaves, cut larger ones in half or into quarters.
2. In a non-stick pan, pour extra virgin olive oil and add a clove of garlic with its skin, lightly incised.
3. Over low heat, add the broccoletti and salt. Cook slowly for about 15 minutes until tender.
4. Meanwhile, clean the anchovies: remove the head, entrails, dorsal fin and tail. Open them like a book and rinse.
5. In the same or another non-stick pan for the tortino, add a drizzle of oil and a dusting of breadcrumbs on the bottom.
6. Arrange a layer of anchovies on the breadcrumbs.
7. Add the cooked broccoletti on top.
8. Add pieces of scamorza cheese.
9. Add thin slices of mortadella.
10. Cover with another layer of anchovies.
11. Drizzle with oil and sprinkle with breadcrumbs.
12. Cook over medium-low heat until the bottom anchovies are cooked and the cheese has melted.
13. Carefully flip the tortino onto a plate, then slide it back into the pan to cook the other side for about 2 minutes.
14. Serve, optionally with an extra thin slice of mortadella on top.