Anchovy pie with vegetables

Preparation:

Preparation: Bone the anchovies after opening them like a book. Chop the herbs and rocket, collect everything in a saucepan with a clove of garlic, a ladle of water, a drizzle of oil and simmer everything for 5 minutes, then switch off and leave to cool. Clean the asparagus Separating the tips (to be steamed) from the rest of the stems which, cut into slices, are sautéed in a pan with a drizzle of oil, the courgette slices, garlic, salt and pepper. Let the sauté cool down then add the herbs and rocket, squeezed out of the cooking juices (to be kept) and the ground bread. On a baking tray covered with parchment paper, place an 8 cm diameter pastry ring; cover the inside with 5 anchovies, making them overflow, press the sixth part of the vegetables and cover them with the overflowing anchovies, folding them inside. Lift the ring, prepare a second pie and so on: all six pies are prepared on the same plate which is then baked at 200 degrees for about 15 minutes. In the meantime, peel and chop the radicchio, let it stew for 5 minutes in the liquid of the herbs with the addition of a ladle of water then blend to make a sauce; correct the latter with salt and pepper and let it reduce further until it reaches a creamy consistency. Transfer the pies to the serving dish, garnish them with the asparagus tips, then sauce them generously and serve immediately.