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Broccoli with Garlic and Anchovies

Ingredients

serves 4

3 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
2 anchovies, chopped
1 large head broccoli, cut into 1 1/2-inch florets
1/4 teaspoon peperoncino flakes
1/4 teaspoon kosher salt

  1. Step 1

    Heat the olive oil in a large straight-sided skillet over medium-high heat. Toss in the garlic; once the garlic is sizzling, add the anchovies. Cook and stir until the anchovies dissolve and sizzle in the oil, about 1 to 2 minutes.

    Step 2

    Add the broccoli to the skillet, and season with the peperoncino and salt. Pour 1/2 cup of water into the skillet, bring to a simmer, cover, and cook until the broccoli is tender, about 4 to 5 minutes. Remove the lid, and increase heat to high to boil away any excess liquid. Serve.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.
Reprinted with permission fromLidia's Italy in Americaby Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book fromAmazonorBookshop.
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Tags Garlic Root Vegetable Vegetable Anchovy Fish Seafood Broccoli/Broccolini Side Dinner Nut Free Dairy Free Gluten Free Easy Simmer Saute Cookbooks
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