Karen Dudley

Broccoli Soffriti

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
top 1000A Week in the Kitchen
A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

I could eat broccoli as a meal almost every night. I love it lightly steamed with any salad dressing or with butter, Maldon salt and black pepper. With anchovies, it is just divine. When we use this dish for parties, people eat embarrassing amounts of it! The Soffriti mixture also works well with asparagus when it is in season.

Ingredients

  • 2 kg broccoli (or long-stemmed broccoli)
  • 40 g anchovies (a small jar)
  • 1½

Method

Preheat oven to 200°C. Cut up the broccoli carefully into florets, retaining a good amount of stalk. Blanche for 3 minutes in a large pot of boiling water. Drain and submerge in plenty of cold water to arrest the cooking process and retain its marvellous colour. Drain thoroughly and se