List of Ingredients
- 1 LB. of fresh anchovies
- 1 LB. of swiss chard
- 2 1/2 OZ. of Grana Padano cheese, grated
- 2 of large eggs
- 1 of onion
- white wine
- parsley
- 8 SPRIG of marjoram
- breadcrumbs
- extra-virgin olive oil
- salt
- pepper
Method
Clean anchovies. Remove the heads and cut along the belly to remove the guts. Open the anchovies like a book and gently pull out the spine, pulling from head to tail.
Clean and blanch the swiss chard. To blanch the chard, cook in salted boiling water for 2-3 minutes. Drain and place in a large bowl with iced water to stop cooking immediately and preserve the color; squeeze out excess water and chop well.
Preheat the oven to 355 °F.
Chop the onion and a bunch of parsley. Sauté in a pan with 1-2 Tbsp. oil for 1 minute. Add 2 Tbsp. wine and let evaporate. Add chopped swiss chard and cook over high heat for 2-3 minutes. Season to taste with salt and pepper. Transfer to a bowl to cool. When cool, add eggs, leaves of 7-8 sprigs of marjoram, and Grana Padano and mix well.
Grease an ovenproof dish (9" in diameter) with oil. Distribute half the anchovies in a radial pattern, skin side down, and a couple in the center, to cover the bottom completely.
Spread swiss chard filling over the layer of anchovies. Layer with remaining anchovies, placing them skin side up.
Sprinkle with plenty of breadcrumbs, drizzle with a little oil and bake for 25-30 minutes. Remove from oven and let cool for a few minutes. Bring to the table and serve garnished with fresh marjoram leaves.