Broccoli with anchovies, capers and chilli
Published: December 19, 2014 at 2:27 PM
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Serves 4 as a side dish
A little effort
Total time: 15 mins
0 reviews
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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.
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Ingredients
Nutrition
-
1 head broccoli
cut into florets
-
olive oil
-
2 anchovies
chopped
-
1 tbsp capers
rinsed and drained
-
2 red chilli
finely chopped
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2 cloves garlic
finely chopped
-
3 slices ciabatta
crusts cut off and chopped into rough chunky breadcrumbs
Nutrition: per serving
- kcal236
- fat13.4g
- saturates1.6g
- carbs21.7g
- fibre3.3g
- protein8.4g
- salt0.91g
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Method
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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.
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step 2
Toss the broccoli with the flavoured oil, tip into a dish then scatter breadcrumbs over.
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