Roman chard with anchovy fillets and tomatoes


How to make Swiss chard, a simple recipe with a process that boils the chard, to be flavored with a sauce based on oil, garlic, to be removed before serving, additions and tomatoes.

Ingredients for 4 people

- 1 kg of chard

- 1/3 glass of extra virgin olive oil

- 4 desalted anchovy fillets

- 2 cloves of garlic

- 5 well-ripened perini tomatoes

- salt and pepper

How to prepare Roman beets

Clean the beets, cut them into pieces and wash them under running water.

In a saucepan with plenty of boiling salted water, boil the chard, then drain and squeeze them well.

Pour the extra virgin olive oil into a pan and, over moderate heat, brown the garlic cloves, then remove them and put the chopped anchovy fillets in them, crushing them lightly with a fork in order to melt them completely.

Add the perini tomatoes, stripped of their skin and seeds, then mash them too with a fork.

Recommended readings
  • Parsley artichokes with garlic
  • Shredded cabbage with sausages and olives
  • Capers and anchovies sauce with olives
  • Stir-fried potatoes with tomato
  • Recipe for country salad with lettuce and anchovies

Mix everything together and let it simmer for a quarter of an hour.

When the sauce has shrunk, add the chard and flavor them well.

Finally season with a little pepper, mix with a wooden spoon, and serve immediately on the table.

Pasta with Tomato, Anchovy and Chilli - Gordon Ramsay (May 2021)

Tags: Side Dishes