Broccoli Soffritti
8 servings
25 minutes
Broccoli soffritto is a refined dish of French cuisine that combines the freshness of broccoli, the piquancy of anchovies, and the aroma of garlic. Its history roots in village culinary traditions where simple ingredients were transformed into masterpieces through the chef's skill. Blanched broccoli gains tenderness while sautéed garlic and anchovies add a rich flavor with subtle sea notes. The finishing touch is crispy bread crumbs that provide textural depth. This dish is perfect as a standalone appetizer or a side to meat and fish and pairs wonderfully with white wines and crispy baguette. Broccoli soffritto is a harmony of flavors and simplicity in preparation worthy of a true gourmet.
1
Wash the broccoli, divide it into florets. Bring 6 liters of water to a boil in a pot.
- Broccoli cabbage: 1.4 kg
2
Heat a large skillet over medium heat and add olive oil. Sauté anchovies and halved garlic cloves for five minutes, stirring often, until golden brown and fragrant.
- Anchovy fillet in marinade: 10 pieces
- Garlic: 4 cloves
- Extra virgin olive oil: 60 ml
3
While preparing the garlic and anchovies, dip the broccoli florets in boiling water for just one minute. Then add the cabbage to the pan with the anchovies and garlic and cook on low heat for another ten to twelve minutes — during this time, the broccoli should become tender.
- Broccoli cabbage: 1.4 kg
4
Salt the contents of the pan, generously season with freshly ground pepper, and serve sprinkled with bread crumbs.
- Salt: to taste
- Fresh pepper: to taste
- Breadcrumbs: 60 g