Yield: 4 servings
- 4 cups Italian broccoli di ciccio (substitute broccolini if you can’t get this ingredient)
- 2 garlic cloves
- 2 Tbs. extra-virgin olive oil
- 1-2 anchovy fillets (to your taste)
- pinch of crushed red pepper flakes
- salt, to taste
- lemon juice, to taste
Wash broccoli and trim any browned stem bottoms away. Do not remove leaves. Place in a non-reactive pot with ½ cup water and a little salt, and drizzle with a tablespoon olive oil. Cook, covered, just until the water is gone. NOTE: the objective here is to end up with almost-cooked broccoli and no remaining water; if you increase the quantity of vegetable, you don’t need to increase the amount of water.
Peel and slice the garlic. If using salted anchovies, clean them to remove guts, bones, fins and tails and soak in water for 5 minutes to soften. In a non-reactive sauté pan, heat the oil, then add the garlic, anchovy and pepper flakes. Cook at low heat, mashing the anchovy with the back of a fork until it’s dissolved, and until the garlic begins to pick up just a little color.
Once broccoli is cooked, toss the dressing with it and stir. Taste and add salt, pepper and lemon juice to your taste. This dish is great at room temperature, or even cold—it does not need to be served hot.