Thursday, March 23, 2017

Roasted Broccoli with Anchovies

Roasted Broccoli with Anchovies
Servings: 2 or 3

2 lbs. broccoli florets
Olive oil
Salt and pepper

For the anchovies:
1 Tbsp. olive oil
1 tin anchovies, packed in oil
1 (4-ounce) can diced green chilies
3 garlic cloves, minced
1/4 c. roasted almonds, broken into bits
3 Tbsp. golden raisins, soaked

For the broccoli:
Preheat oven to 425 degrees. Arrange the broccoli on a baking sheet, drizzle with oil, season with salt and pepper, and roast for 18 to 20 minutes, until the florets are a little charred and crisp around the edges.

For the anchovies:
Warm the olive oil in a large saucepan over medium heat. Add the anchovies, chilies, and garlic and heat gently for 7 or 8 minutes to mingle those flavors. Add the almonds and raisins and toss to combine. Season with pepper - the anchovies will provide enough salt.

Serve the broccoli topped with the anchovy mix.

Notes: This is one of the best vegetable side dishes ever to have come out of our kitchen. It hits all the right notes: salty, bitter, sweet, sour, savory, and delicious!

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