BROCCOFLOWER WITH ANCHOVIES AND GARLIC
Categories Fish Vegetable Side Sauté Quick & Easy Raisin Pine Nut Cauliflower Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook broccoflower in 2 batches in a 5- to 6-quart pot of boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
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.
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
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.
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