Broccoli With Anchovy (Broccoli Con Acciughe) Recipe – a delicious recipe with extra virgin olive oil, garlic, anchovies, lemon Bruschetta, bread, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Briefly blanch the broccoli in a generous amount of boiling salted water.
2
Drain well.
3
Heat the oil in a large pan and gently fry the garlic till it begins to colour.
4
Add in the chilli turn off the heat add in the anchovies and stir till the anchovies have dissolved.
5
Add in the blanched broccoli and season with black pepper.
6
Return to the heat and add in a small amount of boiling water to release the anchovy and make a sauce.
7
Stir and cook for 510 min; the broccoli should be soft.
8
Add in the lemon juice.
9
Make the bruschetta by toasting the bread on both sides and then rubbing with the garlic.
10
Pile the broccoli mix on to the bruschetta and pour over some extra virgin extra virgin olive oil.
11
Serve with lemon quarters.
12
Best with English purple sprouting broccoli.
8144
kcal
Calories
40
g
Fat
1610
g
Carbs
681
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 900 gm broccoli trimmed and cut lengthways keeping as many leaves as possible. sea salt and freshly grnd black pepper, 4 Tbsp. extra virgin olive oil, 3 clv garlic peeled and thinly sliced, 2 sm dry chillies crumbled, and more.
Yes, Broccoli With Anchovy (Broccoli Con Acciughe) Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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