We use the Chioggia red lettuce, it is the classic long red lettuce, an extraordinary plant because it remains completely compact: it bakes well. We take out the hardest parts, split the plant in two halves, place them in the baking dish and enrich them with a small beating. Anchovies in oil that must give the flavor without covering, desalted capers, a pinch of chilli, a nice red garlic. There’s no need for any particular equipment, it’s got to be a rough chop. Let’s take the beaten and spread it over the red lettuce. Finally, a little bit of extra virgin Umbrian oil, a Moraiolo, is the crowning of this recipe.Bake the red lettuce at 180° for 20 minutes (wait until it is well softened). When it is ready, take it out of the oven – it must be perfectly ill-fated, not burned!