Preparation Polipetti:

• Clean the polipetti well. Chop the tomatoes, peperoncino and parsley, mix with the vinegar and fill the "heads" of the polipetti. Place the polipetti in a casserole dish, add the garlic clove, olive oil and the rest of the tomato and pepper filling, season with salt and pepper. Cover with a lid and cook over a medium heat for half an hour. Test the degree of doneness with a knife.

Endive roulades:

• Bring a large pan of salted water to the boil, blanch the endive and rinse in ice water.
• For the filling, sauté the remaining ingredients with a dash of olive oil in a pan and season to taste.
• Cut beautiful leaves from the endive and roll them up with the filling like spring rolls. Arrange in a baking dish, drizzle with a little olive oil and bake in a preheated oven at 190 °C for 10 minutes.

Sideboards
Serve the polipetti with the endive roulades and the cooking stock from the casserole.