Step 1

Place the flour in a bowl with the softened butter and a pinch of salt and knead it with your hands. Add 1/4 cup water and continue kneading to obtain a smooth and elastic shortcrust dough. Cover with plastic wrap and place in the refrigerator for at least 2 hours to help it become more elastic and easier to roll out.

Step 2

Clean the anchovies: remove the heads, slice them open like a book and remove the guts and scales, including the tail.

Step 3

Preheat the oven to 325°F.

Step 4

Mix the egg yolks, cream, milk and mustard for a sauce.

Step 5

Clean and coarsely chop the radicchio. Spoon the ricotta into the pan in large dollops, then add the radicchio, anchovies and spinach and sprinkle with the sauce. Bake in a convection oven for 45 minutes. Remove from the oven and serve hot.