Broccoli con Acciughe

Broccoli with Anchovy

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Best with English purple sprouting broccoli.


  • 900 g (2 lb) broccoli, trimmed and cut lengthways, keeping as many leaves as possible
  • sea salt and freshly ground black pepper


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 until it begins to colour. Add the chilli, turn off the heat, add the anchovies and stir until the anchovies have dissolved.

Add the blanched broccoli and season with black pepper. Return to the heat and add a small amount of boiling water t