Roman-style broccoli is bright green and almost cauliflower-looking. With this popular Roman side dish, Angelo says you could also use it as a base to create one of my favourite pasta dishes, pasta e broccoli — just toss your cooked pasta in the pan with a splash of olive oil or pasta water to give it a little sauce.
This popular style of cooking vegetables works with many other vegetables and greens, such as regular broccoli, or cauliflower.
- 1 Romanesco broccoli
- 60 ml (2 fl oz/¼ cup) extra virgin olive oil
- 2 garlic cloves, finely sliced
- 1 red chilli, seeded and chopped
- 3 anchovy fillets in 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.
Bring a large saucepan of salted water to the boil. Cut the broccoli into florets and cook for about 10 minutes, until just tender.
Meanwhile, heat the olive oil in a frying pan, add the garlic and chilli and gently cook over low heat for 2–3 minutes to infuse the oil, being careful not to burn the garlic. Add the anchovies and continue to cook until they dissolve in the oil.
Drain the broccoli and add to the pan, stirring well. Cook together for 5 minutes, or until the broccoli is soft and coated with the infused oil. Serve warm.