Broccoli With Anchovies and Garlic

To make this a little more modern, I skipped the parboil and instead charred the broccoli in a large sauté pan in olive oil and red pepper flakes, then pushed it aside and cooked the anchovy and garlic in a little extra olive oil for 3 mins, then added a few splashes of water, mixed it all up, covered it, and steamed till tender, adding another splash or two of water as needed. Didn't need any salt beyond the anchovies. No need to pre-mash the anchovies; they disintegrate while cooking.

Some italian tradition: put the broccoli and a little water in a large pan, cover and cook 5 minutes. Then the water should be evaporated, if not, take the lid off and cook a little more.
Add extravirgin olive oil and a garlic clove, slighltly smashed. Take clove off when begins to get brown.
Add whole anchovies, smash them in pan. Fry gently just a few minutes.
Pour the boiled pasta in the warm broccoli pan, add parmesan, pecorino. Add little pasta cooking water if too dry. Stir well.

We have this 3-4 times a week
It is the only way my kids will eat broccoli and green beans.
they will finish this before they eat the pasta on their plate.

I put the oil,garlic and anchoivy paste in first and then toss in the veggies once it has sauted a minute. I think it mixes better

Haven't tried the recipe yet, but am responding to "if anchovies scare you." I'm not sure they used to scare me, but I do know that unless I live to be at least 100 years old, half my life was slightly poorer than it would have been if I'd been cooking with them all along. Don't make the same mistake!

Not haveing broccoli in the house, subbed whole cauliflower that I cut in florets pressure cooked for 2minutes while I was heating the sauce in a Wok. I then threw cauliflower into the wok for a couple of minutes. It was very tasty. I did use almost double the anchovies, with no salt , about 3/4 tsp pepper flakes with 2 finely minced garlic cloves. It was a large size cauliflower that weighed about 2 pounds. Will definitely make again and again. Quick and delicious.

Broccoli can be steamed in the microwave in a baggie, leave a small space for venting steam. Two minutes on high. Put one third cup olive oil into large sauté pan, add garlic and anchovies and sauté a minute or two, add broccoli and continue to cook a few more minutes. This makes a delicious sauce that can be served over thick spaghetti (about 12ounces). Add grated parmigiana and toss. Buon appetito!

A sprinkle of shredded parm finishes it wonderfully.

This changes everything! We are never without anchovies or garlic so this is easy. To make it all one pot I throw the rinsed broccoli into a hot sauté pan and cover it for a quick steam. Keep the broccoli moving. Then put in the rest pushing it all around until anchovies dissolve. Lower heat cover and a minute or two later it's perfect.

As an alternate Thai fish sauce and lemon or lime is spot on if you don't have anchovies, the addition of the citrus is a real punch,and all of the flavors shine through.

My italian family's recipe was very much alike this one, but I now cook it in the microwave. Perfect to obtain full flavored and crunchy broccoli. I smash the anchovies with a fork and put them, the raw brocoli and garlic in the recipient together with the olive oil and very little water. Cooking time depends on the quantities. If I am serving it with pasta or rice, I would add some raw broccoli flowers to the boiling water, just for a tastier result.

Haven't tried this recipe yet (and looking forward to). But a note about cooking with anchovies: I swear by artisanal Red Boat Fish Sauce, which is THE BEST fish sauce ever, and contains only fermented anchovies. Once you try it you'll be hooked for life.

This was delicious. I can't wait to make it (and eat it) again!

*Put the oil, garlic and anchoivy paste in first and then toss in the veggies once it has sauted a minute. *Instead of parboil, charred the broccoli in a large sauté pan in olive oil and red pepper flakes, pushed it aside, cooked the anchovy and garlic in a little extra olive oil for 3 mins; added a few splashes of water, mixed it up, covered it, steamed till tender, added a splash of water as needed. No salt beyond the anchovies. No need to pre-mash anchovies; they disintegrate while cooking.

I've cooked this many times, and I think Pierre Franey was actually tweaking a Marcella Hazan recipe, with the wine omitted. Adding 2-3 tablespoons of Marsala will add an incredible zest to this humble cruciferous friend, and a little reggiano on top makes it irresistible! Buon appetito!

Simple and very tasty. I will definitely be making this again!