AILLADE DE BLETTES AUX ANCHOIS



750 g (1,65 lbs) chard , 1 head of garlic, 12 to 15 anchovy fillets in salt or, default, in oil, 1 bunch of parsley, 1 onion, salt, pepper, oil, butter.

Cut the ribs into chunks. 

Blanch them in a large quantity of boiling water with a small teaspoon of salt and about ten cloves of garlic left whole in their skin.

When it boils again, cover and cook for about 15 minutes on low broths. 

If you use anchovies in salt (this is desirable, since their taste is sharper than that of anchovies in oil), remove bones and skins then wash them for a long time in running fresh and drain them. Peel 1 onion and chop very finely.

 Warm it up 2 tablespoons of oil and as much butter in a cast iron or earthenware casserole dish, put the minced onion to brown gently, without however taking color.  

Add, after 5 minutes, half of the anchovy fillets. 

Strain the chard which is now cooked, and collect the garlic cloves. 

Squeeze half of it, make a small puree, add it to the contents of the casserole and mix everything until the anchovies are well mixed with garlic and onion. 

Then put the well-drained chard in this little sauce, mix carefully with a wooden spoon, salt, (only if you use anchovies in oil) pepper well, add a little chopped parsley and place the rest on the chard anchovy fillets and the reserved whole garlic cloves, Let simmer for 20 minutes approximately.

Arrange on a hot dish and decorate with anchovy fillets, garlic cloves and a few small bunches of parsley.


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