Serves 4:
1 kg chard
250 g bechamel sauce
1 onion
4 fillet of anchovies in salt
60 g grated pecorino cheese
2 tbsp olive oil
20 g butter
salt

Method:
Clean, wash, drain and dry the chard. Separate the leaves from the stem and steam the latter for 10 minutes. Gently fry in little oil the onion finely chopped with the anchovies fillets until the onion is translucent and then add the chard’s leaves roughly chopped and cook for 5-6 minutes. Add the bechamel sauce and season. Grease a baking tray with the butter and then layer the stem, the compost with the sauce and the grated cheese. Few little knobs of butter on top and cook in the oven first for 15 minutes at 180 C and then further 5 min under the grill.