Silverbeet Gratin

11:05 am on 26 November 2011

Free Range in the City
Published by Annabel Langbein Books
ISBN: 978-0-9582668-5-7

Ingredients

bunch of silverbeet
anchovies
grated parmesan
coarse breadcrumbs
capers
chopped garlic
olive oil
lemon rind
chili

Method

Blanch the silverbeet, stalks and leaves. Take out, put to one side in a colander to cool. Once cool, chop up stalks and leaves and saute in oil until coated. Use to line the bottom of a 30cm gratin dish.

Make a crumb for the topping by using a food processor to blend garlic, anchovies, parmesan, capers, lemon rind, parsley, breadcrumbs and oil to make a rough crumble.

Put over the top of the silverbeet with another slug of oil.

Bake for 40 minutes at around 170 degrees C.