Saturday, November 26, 2011

Anchovied broccoli

Slice a peeled head of garlic, every clove, very thinly.
Heat a quarter cup of good olive oil.
Cook the garlic very gently for at least 10 minutes.
Add six anchovy fillets.
Add a teaspoon of hot pepper flakes.

Meanwhile steam three stems of broccoli. Cut the hard stem into batons, peel, and use those, too. When barely tender transfer to a warmed bowl, and pour the garlic-anchovy mixture over. Toss. You could add this to pasta, but I see no reason to - it is very good on its own.

Or make the bruschetta I wrote about before.

To go in an Asian direction, subtract three anchovies and add two Tbsp of soy sauce. Also add a Tbsp of chopped fresh ginger and squeeze of fresh lime juice. That version is very good in a bowl, on brown rice, eaten with chopsticks.

1 comment:

  1. I will make this tomorrow night for the Prince who loves both broccoli & anchovies. Kisses & pats to D.E


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