Endive raoles

We will cut the endive as small as we can and put it in a bowl to which we will add a good pinch of garlic and parsley, two whole eggs, 200 g of flour and a sachet of Royal yeast which we will mix together with a beer bottle

We should have a compact paste. If we want, to give it color, we can add a little artificial coloring, the kind we put on rice to give it a yellow color.

We will have a pan on the fire with olive oil and with a spoon we will make the raolas, which we will cook, on both sides, until they are well done. Better if we do it between two, while one puts the raolas on the fire, the other cooks them and takes them out.

There are those who add a couple of finely chopped garlic cloves to the endive leaves.