Broccoli with anchovies
4 servings
30 minutes
Broccoli with anchovies is a simple yet exquisite dish that combines the freshness of vegetables with the savory saltiness of anchovies. Although it belongs to Russian cuisine, its flavor evokes Mediterranean notes due to the use of olive oil, garlic, and red pepper. Slightly boiled broccoli retains its tenderness and light crunch while absorbing the aromas of garlic and spices. Anchovies warmed in oil and mashed with a fork add a rich, slightly spicy taste with a sea hint to the dish. This dish is perfect as a light appetizer or side dish and can also serve as a main course for those who appreciate unusual flavor combinations. Served hot or cold, it beautifully complements a table with a glass of white wine.
1
Boil the broccoli until partially cooked.
- Broccoli: 1 kg
2
In a deep skillet, heat olive oil and sauté garlic and red pepper in it.
- Olive oil: 7 tablespoons
- Garlic: 2 cloves
- Red chili pepper: 1 piece
3
Take the anchovies out of the jar, drain the excess oil, place them in a pan, and mash with a fork.
- Anchovies: 80 g
4
Remove the broccoli from the water, place it in the pan, and mix well. Let it soak in the sauce's aromas for a few minutes.
- Broccoli: 1 kg
5
Serve hot or cold. Drizzle with olive oil and season with pepper to taste.
- Olive oil: 7 tablespoons
- Ground black pepper: to taste
