Broccoli with anchovies, capers and chilli

Name: Broccoli with anchovies, capers and chilli
Total time: 15 min
Yield: serves 4 as a side dish
Ingredients: broccoli 1 head, cut into florets; olive oil; anchovies 2, chopped; capers 1 tbsp, rinsed and drained; red chilli 2, finely chopped; garlic 2 cloves, finely chopped; ciabatta 3 slices, crusts cut off and chopped into rough chunky breadcrumbs

15 minutes
serves 4 as a side dish
A little effort

This is a simple but great way to cook young, perky heads of broccoli with a salty twang from the anchovies. This makes a fantastic side dish for lamb.

December 19, 2014 at 2:27 pm

Ingredients

broccoli 1 head, cut into florets
olive oil
anchovies 2, chopped
capers 1 tbsp, rinsed and drained
red chilli 2, finely chopped
garlic 2 cloves, finely chopped
ciabatta 3 slices, crusts cut off and chopped into rough chunky breadcrumbs

Method

Step 1

Steam the broccoli florets for 3-4 minutes until just tender. Heat 2 tbsp olive oil in a pan and add the anchovies, capers, chilli and half the garlic. Cook on a gentle heat for 2-3 minutes. Heat another 2 tbsp oil in a frying pan then add the chunky breadcrumbs and rest of garlic and cook until crisp, crunchy and golden, then drain on kitchen paper.
Step 2

Toss the broccoli with the flavoured oil, tip into a dish then scatter breadcrumbs over.