Broccoli with Anchovy-Cheese Sauce

Rate this recipe

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  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.

Part of