In a mortar by hand trenches almonds, hazelnuts, unsalted anchovies, the garlic cloves, the pulp of the peppers, chilli (optional), slices of fried bread (can be soaked with vinegar and put part vinegar), vinegar and salt, and tying it with olive oil. Wash, chop and soak the chicory. Unsalted anchovies, tuna and salted cod (the latter two cuttings) and add to the bowl with the endive. Pour in the olive sauce and finally connected well. We mix everything well so that all ingredients remain impregnated with the sauce and filling dishes there is looking like a house of making endive (château).