Okay, so I doesn't look its best, but broccoli cooked very very slowly with chilli, garlic and anchovy and tossed with pasta is gentle, aromatic with a slight hit of heat. Worth overcooking broccoli for, believe me.
Feeds 2
1 head broccoli (about 300g)
1/2 red chilli
2 fat cloves garlic
6 anchovies
4 tbs olive oil
cooked pasta, black pepper & Parmesan to serve
Break the broccoli into florets and blanch for 5 minutes. Meanwhile, slice the garlic and chili finely, discarding the chilli seeds if you don't want it too hot. in a saute pan that has a lid, fry the chilli, garlic and anchovies gently in olive oil for a couple of minutes until the anchovies start to disintegrate and the garlic is translucent. Drain the broccoli and slice into 1/2 cm pieces. Add to the frying pan, toss thoroughly, cover and either cook over the lowest heat for 1.5 hours on the hob, or transfer to an oven 100c (you can put it in the bottom of the Aga). Stir occasionally. When utterly melting, toss carefully with pasta cooked al dente in plenty of well salted boiling water, making sure to include any sticky,caramelised residue from the pan. Eat with an extra dribble of olive oil, grated Parmesan and black pepper.
Feeds 2
1 head broccoli (about 300g)
1/2 red chilli
2 fat cloves garlic
6 anchovies
4 tbs olive oil
cooked pasta, black pepper & Parmesan to serve
Break the broccoli into florets and blanch for 5 minutes. Meanwhile, slice the garlic and chili finely, discarding the chilli seeds if you don't want it too hot. in a saute pan that has a lid, fry the chilli, garlic and anchovies gently in olive oil for a couple of minutes until the anchovies start to disintegrate and the garlic is translucent. Drain the broccoli and slice into 1/2 cm pieces. Add to the frying pan, toss thoroughly, cover and either cook over the lowest heat for 1.5 hours on the hob, or transfer to an oven 100c (you can put it in the bottom of the Aga). Stir occasionally. When utterly melting, toss carefully with pasta cooked al dente in plenty of well salted boiling water, making sure to include any sticky,caramelised residue from the pan. Eat with an extra dribble of olive oil, grated Parmesan and black pepper.
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