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Categories:Viewed: 35 - Published at: 4 years ago
Ingredients
- 900 gm broccoli trimmed and cut lengthways keeping as many leaves as possible. sea salt and freshly grnd black pepper
- 4 Tbsp. extra virgin olive oil
- 3 clv garlic peeled and thinly sliced
- 2 sm dry chillies crumbled
- 12 whl salted anchovies prepared (anchovies info)
- 1 x juice of 1 lemon Bruschetta
- 6 slc pugliese bread cut at an angle
- 1 clv garlic peeled and halved extra virgin extra virgin olive oil
- 3 x lemons
Method
- Briefly blanch the broccoli in a generous amount of boiling salted water.
- Drain well.
- Heat the oil in a large pan and gently fry the garlic till it begins to colour.
- Add in the chilli turn off the heat add in the anchovies and stir till the anchovies have dissolved.
- Add in the blanched broccoli and season with black pepper.
- Return to the heat and add in a small amount of boiling water to release the anchovy and make a sauce.
- Stir and cook for 510 min; the broccoli should be soft.
- Add in the lemon juice.
- Make the bruschetta by toasting the bread on both sides and then rubbing with the garlic.
- Pile the broccoli mix on to the bruschetta and pour over some extra virgin extra virgin olive oil.
- Serve with lemon quarters.
- Best with English purple sprouting broccoli.
- Serves 6
