Broccoli with Anchovy-Cheese Sauce

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 bunch of broccoli (about 1½ pounds)
  • 1 teaspoon salt
  • Anchovy-Cheese Sauce
  • Anchovies for garnish


    1. Wash and trim the broccoli, remove stem ends, and cut into portions of similar size.

    2. Place broccoli in a saucepan with one inch of boiling water containing the salt. Bring to a boil and cook, uncovered, for five minutes. Cover and boil for ten to fifteen minutes longer, or until broccoli is barely tender. Drain.

    3. Top with anchovy-cheese sauce. Garnish with anchovies.