List of Ingredients
- 9 OZ. of curly endive, cleaned
- 1 1/8 C. of chickpea flour
- 5 OZ. of spicy Calabrian sausage
- 1 WHOLE of egg
- Rosemary
- Garlic
- Extravirgin olive oil
- Salt
- Pepper
Method
Sift the chickpea flour and mix it with 2 cups of water with a whisk, making sure no lumps form. Add the egg, mixing well with the whisk, and finally salt and pepper.
Heat 2 1/2 tablespoons of oil in a pan along with a sprig of rosemary, without frying it. Remove the rosemary and add the flavored oil to the mixture. Grease the bottoms of the recesses (2 3/4 in. diam) of a non-stick muffin pan. Pour about 2 tablespoons of the mixture into each recess. Bake at 475 °F for 8-10 minutes.
Remove the mini toasts and prepare another batch: clean the muffin pan with a paper towel, grease the recesses again, stir the mixture again, fill with 2 tablespoons each and bake as above. Chop the endive and sauté it in two batches along with 2 tablespoons of oil and a clove of unpeeled garlic; sauté over high heat for 30 seconds without adding salt.
Slice the spicy sausage into 18 slices. Spread a little bit of sautéed endive on top of 18 toasts, then add a rolled slice of spicy sausage. If you like you can also make a few sandwiches using the extra toasts.