2 cloves of garlic
2 tablespoons of olive oil
4 anchovy fillets (16g), drained, washed, and chopped
2 large sorrels (800g), washed, and cut into 2cm-wide strips
1/2 teaspoon of salt
a pinch of black pepper
2 cloves of garlic
2 tablespoons of olive oil
4 anchovy fillets (16g), drained, washed, and chopped
2 large sorrels (800g), washed, and cut into 2cm-wide strips
1/2 teaspoon of salt
a pinch of black pepper
In a medium saucepan, over medium heat, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until lightly golden (approximately 2 minutes)
Discard the garlic
Add the anchovy and stir constantly for approximately 1 minute
Increase the heat, add the sorrel, mix well, and cook without stopping until al dente (around 5 minutes)
Season with salt and black pepper
Transfer to a serving dish and serve immediately
Approximately 160 calories per serving
A crisp white wine, like Villard Reserva Casablanca Chardonnay 96 from Chile, $16, or a medium-bodied red wine, like Bardolino Fraterna Portalupi 97 from Italy, $13.91
