Broccoflower With Anchovies And Garlic Recipes

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BROCCOLI WITH ANCHOVIES AND GARLIC



Broccoli With Anchovies and Garlic image

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

1 bunch of broccoli, about 1 1/4 pounds
Salt to taste
3 tablespoons olive oil
1 teaspoon finely minced garlic
1/4 teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste or 4 anchovies, smashed into a paste

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

BROCCOFLOWER WITH ANCHOVIES AND GARLIC



Broccoflower with Anchovies and Garlic image

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

1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets
1/4 cup olive oil
3 garlic cloves, thinly sliced
21/2 teaspoons chopped canned anchovies, or to taste
1/4 teaspoon dried hot red pepper flakes
1/4 cuppine nuts, toasted
1/4 cup golden raisins
2 tablespoons chopped fresh parsley

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



Broccoli with Garlic and Anchovies image

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

2 tablespoons extra-virgin olive oil
1 large head broccoli (1 1/4 pounds), trimmed and cut lengthwise through stalk into long spears (4 to 6 inches long)
1 garlic clove, coarsely chopped
6 anchovy fillets, coarsely chopped
Coarse salt and freshly ground pepper
1/4 cup water
1 tablespoon balsamic vinegar

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.

BROCCOFLOWER ARCHER



Broccoflower Archer image

Provided by Gary Archer

Categories     Side     Sauté     Vegetarian     Quick & Easy     Broccoli     Cauliflower     Gourmet     California

Yield Serves 2 to 4

Number Of Ingredients 10

1 garlic clove, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
2 teaspoons olive oil
1 head broccoflower* (about 2 pounds), trimmed and cut into 1-inch flowerets
1 cup water
2 teaspoons balsamic vinegar
1 tablespoon unsalted butter
5 fresh large basil leaves, cut into thin strips
1 tablespoon freshly grated Parmesan
*available at most supermarkets

Steps:

  • In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes. Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted. Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.

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