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Ingredients
- 600 g (1 lb 5 oz) broccoli, cut into florets
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 8 anchovy fillets, roughly chopped
- 250 ml (1 cup) cream
- 30 g (1 cup) basil leaves, torn
- 2 teaspoons finely grated lemon zest
- 100 g (1 cup) freshly grated Parmesan cheese
Method
1. Cook the broccoli in a large saucepan of boiling salted water for 3–4 minutes. Remove with a slotted spoon and drain well.
2. Heat the oil in a frying pan. Add the garlic and anchovies and cook over medium heat for 1–2 minutes, or until the garlic begins to turn golden. Add the broccoli and cook for a further 5 minutes. Add the cream and half the basil and cook for 10 minutes, or until the cream has reduced and slightly thickened and the broccoli is very tender when tested with the point of a sharp knife.
