Cover the bottom of an earthenware pan with oil and put it on the fire.

Fillet the garlic and, when the oil is hot, add it to the pan.

When the garlic begins to take on a golden color, add the chilli and, immediately, the elvers, stirring so they are well impregnated with the taste of the oil.

Keep on the fire only the time needed to heat up well, since they cook quickly and, with the heat that the pan accumulates, they will continue cooking once they are removed from the fire.

Serve immediately in the same casserole.