Anchovy and silverbeet on toast

AT A GLANCE

  • Serves 8 people

  • 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
01   Heat 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.
02   Preheat 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.
Note Ficelle, a narrow sourdough baguette, is available from select bakeries.

This recipe is from the July 2011 issue of Australian Gourmet Traveller.

Recipe:

MIKE MCENEARNEY

Photography:

PRUE RUSCOE

Styling:

AIMEE JONES , EMMA KNOWLES

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