Anchovy sauté with broccoli
6 servings
25 minutes
Sauté of anchovies with broccoli is a refined dish of Mediterranean cuisine that combines the rich flavor of anchovies, the freshness of broccoli, and the tenderness of feta cheese. This dish is rooted in the traditions of the Mediterranean diet, rich in seafood and fresh vegetables. Anchovies sautéed with garlic create an aromatic base while broccoli adds a light texture and freshness. Serving it with pasta makes it more filling and harmonious. It is an ideal option for those who appreciate simple yet elegant cuisine where each ingredient reveals its individuality. It can be served as a main course for dinner or as part of a grand Mediterranean feast. The combination of salty, spicy, and tender flavors makes this sauté an unforgettable gastronomic experience.
1
In a hot pan with olive oil, add the chopped anchovy fillet and finely chopped garlic. Cook for about 5 minutes until lightly golden.
- Anchovies: 10 pieces
- Garlic: 8 cloves
- Olive oil: 30 ml
2
While the anchovies are frying, trim the broccoli stalks. Place the cabbage in a pot with about 6 liters of lightly salted boiling water and cook for 1 minute.
- Broccoli cabbage: 1.25 kg
- Salt: to taste
3
Remove the broccoli from the water and add it to the pan with the anchovies. Continue cooking everything together for about 10 minutes, until the cabbage is tender but still holds its shape.
- Broccoli cabbage: 1.25 kg
- Anchovies: 10 pieces
4
Remove from heat and season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Boil the pasta as instructed on the package. Drain the cooked pasta in a colander. Cut the feta into cubes. Mix all the ingredients.
- Gomiti Pasta (Horns): 150 g
- Feta cheese: 60 g