SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
PASTA WITH GARLICKY ANCHOVIES AND BROCCOLI RABE
Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
- While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
- Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
- Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
- Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
- Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.
BROCCOLI WITH GARLIC AND ANCHOVIES
Don't be put off by the number of anchovies in this recipe; they will soften and mellow during cooking, contributing wonderful flavor without being the least bit overpowering.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat oil in a large, heavy skillet over medium until hot but not smoking. Add broccoli (in a single layer, if possible), and cook, without turning, until bottom sides are nicely browned, 3 to 4 minutes.
- Add garlic and anchovies, and season with a pinch of salt and pepper; flip broccoli pieces. Cook, stirring, until garlic and anchovies are fragrant, 1 to 2 minutes. Add the water, and continue cooking until broccoli is just tender (the stalk should provide little resistance when pierced with the tip of a sharp knife), 5 to 6 minutes.
- Remove from heat. Season with more pepper, and add vinegar to pan, stirring to coat broccoli. Serve hot.
LEMONY BROCCOLI WITH ANCHOVIES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop 1 bunch broccoli into florets; peel and slice the stems. Cook in 1 to 2 inches salted boiling water until tender, 5 minutes. Drain. Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.
BROCCOLI WITH ANCHOVIES AND GARLIC
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.
Provided by Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
- Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
- Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
BROCCOLI WITH GARLIC AND ANCHOVIES
Steps:
- Heat the olive oil in a large straight-sided skillet over medium-high heat. Toss in the garlic; once the garlic is sizzling, add the anchovies. Cook and stir until the anchovies dissolve and sizzle in the oil, about 1 to 2 minutes.
- Add the broccoli to the skillet, and season with the peperoncino and salt. Pour 1/2 cup of water into the skillet, bring to a simmer, cover, and cook until the broccoli is tender, about 4 to 5 minutes. Remove the lid, and increase heat to high to boil away any excess liquid. Serve.
GRILLED BROCCOLI AND LEMON WITH CHILE AND GARLIC
Alongside piles of roasted eggplant, the charred broccoli salad has become somewhat of a mascot on the salad display at Ottolenghi restaurants and delis throughout London. So much so, in fact, that it can't be removed from the menu, let alone tampered with. But here, the favorite is played with: Charred lemons and anchovies, savory with umami, add sourness and funk. Serve this alongside your protein of choice, or as part of an al fresco spread.
Provided by Yotam Ottolenghi
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head.
- Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl.
- Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further.
- Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely.
- Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside.
- Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.
BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE
This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!
Provided by Bergy
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
- Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
- Serve hot or at room temperature.
BROCCOLI WITH GARLIC & LEMON
Jazz up your greens with fresh citrus and punchy garlic for a healthy veggie accompaniment
Provided by James Martin
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.
Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein
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