“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.”
Ingredients
Method
Main
1.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.
2. 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.
Ficelle, a narrow sourdough baguette, is available from select bakeries.
This recipe is from the July 2011 issue of
.
Notes
