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Broccoli with Anchovies
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1993
The textures and flavours of broccoli and anchovies combine perfectly, and the addition of really crisp breadcrumbs gives an added crunch which is very pleasing. In the restaurant I use leftover olive oil croutons made the day before to accompany fish soup, simply whizzing them in the food processor for a few seconds.
Ingredients
½ 675 g 1 ½ lb
Method
Mise en Place
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