Broccoli With Anchovy (Broccoli Con Acciughe) Recipe

• 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
• 12 whl salted anchovies prepared (anchovies info)
• 1 x juice of 1 lemon Bruschetta
• 6 slc pugliese bread cut at an angle
• 1 clv garlic peeled and halved extra virgin extra virgin olive oil
• 3 x lemons

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.
13. Serves 6

extra virgin olive oil, garlic, anchovies, lemon bruschetta, bread, garlic, lemons

Taken from cookeatshare.com/recipes/broccoli-with-anchovy-broccoli-con-acciughe-93117 (may not work)