The buckwheat dumplings with Swiss chard and anchovies is an easy and tasty first course to prepare. For the recipe, I used buckwheat dumplings, the same flour used for pizzoccheri, to which I added a sauce based on Swiss chard or chard, characterized by the wide green leaf and the hard, wide white rib, oil-packed anchovies, garlic, and chili pepper.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz Swiss chard (or chard)
- 1/2 cup Sardinian gnocchetti (buckwheat)
- 2 fillets oil-packed anchovies
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- to taste dried red chili pepper
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- 2 Pots
- Pan
- Knife
- Cutting board
- Colander
- Wooden spoon
Steps
To prepare the buckwheat dumplings with Swiss chard and anchovies…
In a pot, heat water to cook the Swiss chard. Separate the bunch, wash the leaves, and cut them into pieces. When the water boils, add them and cook for 15 minutes over high heat.
While the chard is cooking, in another pot, heat water to cook the buckwheat dumplings. When the water reaches a boil, add them and cook according to the package instructions.
In a pan, pour the extra virgin olive oil, peel the garlic clove and sauté it over low heat. Then remove it and add the oil-packed anchovy fillets and crushed dried red chili pepper.
When the chard is cooked, drain it and sauté it in the pan with the prepared sauce. Do the same with the dumplings, keeping aside a little cooking water.
Thoroughly sauté the dumplings with the chard and the sauce of garlic, anchovies, oil, and chili pepper in the pan for a few minutes, adding some leftover cooking water if necessary. Salt and pepper.
Serve the buckwheat dumplings with Swiss chard and anchovies hot.
