Name: Anchovy and silverbeet on toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 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

Anchovy and silverbeet on toast

Australian Gourmet Traveller recipe for Anchovy and silverbeet on toast

Serves 8

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

“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

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

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.