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Fritta di bietole all ligure
Serves 4 Starters and mains
Ingredients
- 400g bunch rainbow chard
- 2tbsp extra virgin olive oil
- 1 garlic clove, left whole and squashed
- 2 anchovy fillets
- 1 thyme sprig, leaves picked
- 15g raisins, soaked in a little warm water
- 15g pine kernels
- 6 eggs
- 15g Parmigiano Reggiano, grated
- red onion, finely sliced, to garnish
Method
Discard the hard ends of the chard stem and finely slice the rest of the stalks and the leaves.
Heat the olive oil in a medium-large frying pan over a medium heat and sweat the garlic, anchovy fillets and thyme leaves for a minute or so until the anchovy fillets have dissolved. Discard the garlic.
Add the chard and stir-fry over a medium-high heat for a minute or so to allow the chard to flavour. Add the softened raisins and the pine kernels, then lower the heat, cover with a lid and cook for around 5 minutes until the chard is tender. Remove the lid, turn up the heat and cook off any excess liquid.
Meanwhile, lightly beat the eggs in a bowl with a little salt and pepper and the grated cheese. Pour the egg mixture over the chard and cook in the pan like an omelette. Either flip the frittata over or place it under a hot grill until it cooks and turns golden brown.
Remove from the heat and garnish with some red onion before slicing and serving.
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