1 kg (2 1/4 lb) broccoli
6 anchovy fillets in salt
3 tbsp extra-virgin olive oil
3 garlic cloves, chopped
6 anchovy fillets in salt
3 tbsp extra-virgin olive oil
3 garlic cloves, chopped
method
1. Discard the stems of the broccoli (they can be used for a soup) and divide the florets.
2. Clean and well rinse the anchovies and chop roughly.
3. Heat the oil in a pan, add the garlic and anchovies and fry over a low heat until the anchovies have dissolved and the garlic is barely golden.
4. Add 2 tablespoons of water, to stop the cooking, mix well and set aside.
5. Bring a large saucepan of water to the boil, add the broccoli florets and cook for about 3 minutes.
6. Drain them, reserving a little of the cooking water, and add them to the pan with the anchovies.
7. Reheat, shaking the pan, and add a few tablespoons of the cooking water.
8. Heat through for about 5 minutes, then arrange the broccoli on a platter and serve.
2. Clean and well rinse the anchovies and chop roughly.
3. Heat the oil in a pan, add the garlic and anchovies and fry over a low heat until the anchovies have dissolved and the garlic is barely golden.
4. Add 2 tablespoons of water, to stop the cooking, mix well and set aside.
5. Bring a large saucepan of water to the boil, add the broccoli florets and cook for about 3 minutes.
6. Drain them, reserving a little of the cooking water, and add them to the pan with the anchovies.
7. Reheat, shaking the pan, and add a few tablespoons of the cooking water.
8. Heat through for about 5 minutes, then arrange the broccoli on a platter and serve.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
