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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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in a large skillet over medium heat, melt the butter. add 3 anchovies to the skillet; cook until melted, about 2 minutes. add the garlic and cook 1 minute. stir in the bread crumbs and toast until golden, 3 to 4 minutes. transfer to a bowl. wipe the skillet clean and return it to a medium-high heat. add the oil, the onion and a pinch of salt. cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. chop the remaining 2 anchovies and add them to the skillet. cook until melted. add the swiss chard, a handful at a time, and cook until wilted, about 4 minutes. cover and keep warm. bring a large pot of salted water to a boil. add the pasta and cook according to package directions. drain well. toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.