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Purple Sprouted Broccoli With Anchovy Sauce

Holiday.Cook's picture
Ingredients
  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)
  Rosemary sprig 1
  Salted anchovies 8 (Or In Olive Oil, Drained And Rinsed If Salty)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Anchovy
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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