Free Range in the City
Published by Annabel Langbein Books
- bunch of silverbeet
- grated parmesan
- coarse breadcrumbs
- chopped garlic
- olive oil
- lemon rind
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.