3 heads of endive, peel off wilted leaves and wash
3 cloves garlic, chopped
3 tbsp. chopped parsley
1 1/2 c. bread crumbs
1 can anchovies
Salt and pepper to taste
1/2 c. walnuts
1 egg, beaten
3 tbsp. olive oil

Mix all together; open each head of endive to center; place mixture in center; bring leaves up around stuffing and tie with string. Place in 4 to 6 quart saucepan and add 1/4 cup oil and about 1 cup of water. Simmer slowly on stove top until tender. Approximately 1 hour.