1⁄2 Savoy cabbage, cored and cut into strips 2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
2 tablespoons olive oil 2 cloves garlic 1 tablespoon fresh flat-leaf parsley, chopped salt and pepper


1.Parboil the cabbage in salted, boiling water for 5 minutes, then drain well. Chop the anchovy fillets.
2.Heat the olive oil in a pan, add the garlic and cook for a few minutes until browned, then remove and discard.
3.Add the anchovies to the pan and cook, mashing with a wooden spoon until they have almost completely disintegrated. Add the cabbage and parsley, season with salt and pepper, cover and cook, stirring occasionally, for about 50 minutes.

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