Some of the broccoli we grow forms a big head, some doesn’t, but it all produces plenty more sweet and tender shoots once you start harvesting it. You can also make this recipe using regular broccoli – simply cut into long florets by cutting from the stem end first. Spring garlic hasn’t yet formed a bulb, but it’s really yummy, and is milder and sweeter than regular garlic cloves. Sometimes we also add sliced red chilli to this recipe. If doing so, add in Step 1 before the broccoli.
- 1 tbsp olive oil
- 3 anchovies, chopped
- 1 stem spring garlic (see Note) or thick spring onions, roughly chopped
- 1 kg broccoli shoots or regular broccoli, cut into long florets
- 2 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large, heavy-based frying pan with a tight-fitting lid over medium heat. Add anchovies and garlic, and cook for 2 minutes or until garlic is softened but not coloured. Add broccoli and cook, tossing to coat in the garlic and anchovies, for a further 3 minutes.
Pour in ½ cup water, cover and steam broccoli, checking it doesn’t dry out too quickly, and tossing regularly, for 5 minutes or until broccoli is tender and liquid has evaporated.
Remove from heat, drizzle with extra virgin oil, season with salt and pepper, and toss to combine.
Note Available from selected delis and specialist food shops.
As seen in Feast Magazine, Issue 13, pg33.
Photography by Alan Benson