CHARD WITH GAZPACHO AND ANCHOVIES
SERVES 4
COOKING TIME 30 MINS
LEVEL EASY
Ingredients
Gazpacho
1 kg tomatoes
2 red peppers
1 cucumber
1 clove of garlic
Extra virgin olive oil
Salt and pepper to taste
Wine vinegar
Anchovy fillets in oil
Chard
600 g chard
3 tbsp extra virgin olive oil
1 clove of garlic
Salt to taste
Methods
Gazpacho
Score the tomatoes, blanch for 30 seconds then peel them. Chop the red peppers, peel and chop cucumber.
Put everything in a blender, add the garlic, plenty of extra virgin olive oil and some anchovy fillets. Blend until thick and smooth.
Season the sauce with a dash of wine vinegar, and a pinch of salt and pepper, then refrigerate for at least a couple of hours.
Chard
Thoroughly wash the chard under running water, remove the tougher, longer stalks and cut the leaves into chunks. Heat the oil in a non-stick pan and brown the garlic: remove when golden, then add the chard along with a generous cup of water. Sauté for about 20 minutes, the chard will be ready when all the water has evaporated.
Serve while crispy on top of a layer of gazpacho and, if you like, decorate with some anchovy fillets.