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- 820g / 2 bunches silverbeet leaves
- 2 anchovy fillets
- 50g pitted taggia olives
- 30g. pine nuts
- 50g soaked grapes
- Garlic
- Red pepper
- Extra virgin olive oil
- Salt
- Pepper
- Put a little oil in the pan and add 2 cloves of crushed garlic, a seeded red pepper (without the tip), and the anchovy fillets. Melt over low heat.
- Add the pine nuts and toast them.
- Cut the white part of the silverbeet, add it to the pan and let it simmer along with the soaked raisins. Cover the pan with the lid and fry gently.
- Once it begin to whistle, about 5 minutes, add the chopped silverbeet leaves and the taggia olives.
- Season with salt and pepper.
- Continue to simmer until cooked.
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