“Any type of Ortiz anchovy is very good quality, but if you can’t find Ortiz, you can use any other anchovy in olive oil. The ones packed in salt are too strong. Anchovies and tomatoes are a perfect match, but silverbeet is in season right now.”
- 50 ml extra-virgin olive oil, plus extra for brushing
- 21 anchovy fillets
- 5 garlic cloves, thinly sliced
- 600 gm silverbeet, leaves and stems thinly sliced, reserved separately
- 130 ml white wine
- 100 gm cherry tomatoes (about 8)
- 1 ficelle (see note), thinly sliced diagonally
- 1Heat oil in a deep frying pan over medium heat, add 5 anchovies and stir occasionally until anchovy disintegrates (1 minute). Add garlic, stir until tender (2-3 minutes). Increase heat to high, add silverbeet stems, stir to coat, then add wine, bring to the simmer, cover and stir occasionally until liquid is reduced to a glaze (2-3 minutes). Add silverbeet leaves and tomato, toss to coat, cover and steam until leaves wilt (4-5 minutes). Season to taste and keep warm.
- 2Preheat a char-grill pan over high heat. Brush bread with oil, season to taste and grill, turning once, until golden (1-2 minutes). Top with silverbeet mixture and remaining anchovies, season to taste with pepper and serve warm.
Ficelle, a narrow sourdough baguette, is available from select bakeries.
This recipe is from the July 2011 issue of
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