Raise the hand who loves broccoli. I don’t see many hands in the air! And why? Broccoli are delicious. Not convinced? Maybe because you have never tried broccoli sauted with garlic and chili. I should really make a video of my 7 year old daughter eating broccoli. She loves them. What she doesn’t love, are the over boiled, lumpy, unseasoned ones that are usually proposed. As I said it before: don’t be scared of using oil and other seasoning on your vegetables. Eating less fat is not going to make you thinner, because our bodies need healthy fats. And extra-virgin olive oil is very good for you. So use it, for crying out loud! A recent study found out the reason why a tiny village south of Napoli has the highest percentage of people living over 100 years old. So, what’s the reason why? Because of their diet, composed, amongst other things, of large use of olive oil. There you go. No more excuses.
Ingredients for 4 portions:
2 broccoli heads
4 garlic cloves, crushed
6 anchovies fillets
A small pinch of dried, shredded, chili
2 tbsps of olive oil
- Cut the broccoli in small florets, cut the leaves, and the most tender part of the stem. Wash it thoroughly under running cold water, so to remove all debris. Set aside.
- Bring to boil a large pot of lightly saulted water. Add the broccoli and blanch them. leave them in the water no longer than one minute. Drain them and leave them in the colander to lose all the water.
- Meanwhile, warm the oil on very low heat, add the crushed garlic, the anchovy fillets, and the chili (go light with it: the aim is to lift the flavour of the broccoli, not to cover it). gently cook until the anchovies start to melt
- Add the broccoli and raise the heat. Sautee for a couple of minutes, stirring constatly, so to cover the broccoli completely with the infused oil.
- Remove from it and serve immediately. You don’t need to season your broccoli sauted with garlic and chili, because the anchovies and chili will give all the flavour and saltiness needed.
Broccoli sauted with garlic and chili are delicious both cold or warm. Store them in the fridge,in an airtight container, for maximum 3 days.
Use this broccoli recipe to season your pasta: remove the smallest florets and leaves and set them aside. Puree the rest of the florets and the stems, then stir in the pasta and the small florets. If the sauce is too thick, add some pasta cooking water to make it thinner.