Broccoli con Acciughe

• 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