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Broccolini with Garlic, Anchovies, and Hot Cherry Peppers

goop

The combination of pungent garlic, umami-packed anchovies, and spicy pickled hot peppers is absolutely addictive on broccolini.

Serves 2

1 bunch broccolini

2 tablespoons extra virgin olive oil

2 cloves garlic, smashed

2 anchovies

2 pickled hot cherry peppers

1. Bring a small pot of water to a boil. Once it’s boiling, add the broccolini and blanch for 30 to 45 seconds, then strain and submerge in a bowl of ice water to stop the cooking. Once cool, strain again and pat dry. Set aside.

2. Put the smashed garlic, anchovies, and hot cherry peppers on a board and run your knife through them, creating a rough paste.

3. Heat a sauté pan over medium-high heat. Add the olive oil, and once it’s hot and shimmering, add the garlic-anchovy-pepper mixture, stirring constantly to prevent burning. It should just melt into the olive oil. After about a minute, add the broccolini, tossing to coat it with the olive-oil-and-anchovy mixture. Continue to cook while tossing until broccolini is fully coated and the has warmed through.

4. Finish with a pinch of salt and a glug of extra virgin olive oil.

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