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Purple-Sprouting Broccoli with an Anchovy and Basil Sauce
- Serves
4
- Difficulty
Easy
By Matt Tebbutt
Published 2008
In my kitchen, anchovy has become a classic, and a necessary, salty accompaniment to one of the season’s most notable vegetables. This anchovy sauce keeps well in the fridge and gets better with age. Serve with roast lamb or a suitably robust fish, like pollack or hake.
Ingredients
360–400 g - salt
Method
Blanch the broccoli in a saucepan of boiling salted water for 2 minutes. Drain well.
Either blend all the sauce ingredients in a food processor, adding the olive oil slowly, or pound the ingredients in a pestle and mortar.
Spoon the sauce over the warm purple-sprouting broccoli, and serve.
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