Broccoli with Anchovies (Broccoli Alla Siciliana) |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 675 g/1-1/2 lb broccoli | 4 tablespoons olive oil | 4 tablespoons soft breadcrumbs |
| 4 cloves garlic, finely chopped | 2 tablespoons drained, canned anchovy fillets | 2 tablespoons lemon juice |
| 1 | Wash the broccoli and separate into florets, leaving as much stem as possible. Cook in boiling, salted water, uncovered, for about 6-8 minutes until just tender. |
| 2 | Meanwhile, heat the oil in a frying pan. Add the breadcrumbs and cook over a fairly high heat until crisp and golden, stirring often. Add the garlic and anchovies and cook for 2-3 minutes, mashing the anchovies so they dissolve into the oil. Drain the broccoli and transfer to a warm serving dish. Sprinkle with lemon juice and then the breadcrumb mixture, scraping the crumbs from the pan. |