Savoy cabbage and anchovies seem born to be together. Two strong flavours support each other without overwhelming, while the addition of the spreadable cheese gives them an even more intense creaminess. You can also use this cream on toasted bread.
Serves 2, Preparation 5 min, Cooking 25 min
- Black Venus rice, 180g
- Savoy cabbage, 4 large leaves
- 1 onion
- Soft light cream cheese, 50 g
- Anchovy fillets in oil, 3
- Optional: Chilli flakes, to taste
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
Heat up some unsalted water in a saucepan, blanch the savoy cabbage leaves for a few minutes, just enough to make them soft. Squeeze out the cabbage leaves and chop them up with a knife. If necessary, squeeze them again since they retain enough water.
Don’t throw away the cooking water as it will now be used to cook the rice, so add salt, bring to the boil and pour in the rice.
Finely slice the onion, stir-fry it in a tablespoon of oil for 2 mins. Add the anchovy fillets – and if you fancy the idea, chilli or chilli flakes.
Add the chopped savoy cabbage, taste before you season and adjust according to your taste.
Put everything in a blender, add the spreadable cheese and blend until you get a smooth cream.
Drain the rice, add the cabbage cream, a drizzle of oil and serve.