Purple Sprouted Broccoli With Anchovy Sauce
|Purple sprouting broccoli||600 Gram, trimmed|
|Dried chili flakes||1 Teaspoon|
|Extra-virgin olive oil||60 Milliliter|
|Lemon||1⁄2 , juiced|
|For anchovy sauce|
|Whole milk||450 Milliliter|
|Garlic||3 Clove (15 gm)|
|Salted anchovies||8 (Or In Olive Oil, Drained And Rinsed If Salty)|
To make the sauce, pour the milk into a large pan.
Peel the garlic and add whole to the pan along with the sprig of rosemary.
Bring to the boil then reduce the heat and simmer very gently for 20 minutes or until the liquid has reduced to about 150ml.
Take off the heat and remove the sprig of rosemary - don't worry if there are leaves left in the milk.
Pour into a jug, add the anchovies and blitz with a stick blender until combined.
With the blender running, gradually add 60ml oil and blend to a smooth, glossy sauce with the consistency of double cream.
Don't let it get too thick - if it does, add 1-2 tbsp milk and blend again.
If you don't have a stick blender, use a food processor.
Half-fill a pan with water, bring to the boil, add the broccoli and cook for 3-4 minutes.
Drain under running water until cold.
Pat the broccoli dry with kitchen paper then toss with the chilli, oil and lemon juice.
Season with a pinch of salt and ground black pepper Transfer to plates and spoon over the anchovy sauce to serve.