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Broccolini with Garlic and Anchovies

Developed by a Japanese seed company, broccolini, with its slim stems and small flowering heads, is a relatively new vegetable in the world kitchen. It is a cross between Chinese kale and broccoli, has a sweet flavor and requires only minimal trimming. Here, it is prepared in the style of southern Italy, with garlic, anchovies and capers. Ordinary broccoli can be used in its place. 

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6


  • 2 bunches broccolini, each about 10 oz., stem ends trimmed 
  • Sea salt, to taste 
  • 2 Tbs. olive oil 
  • 2 large garlic cloves, thinly sliced 
  • Pinch of red pepper flakes 
  • 6 olive oil–packed anchovy fillets 
  • 2 Tbs. capers, rinsed and drained 


Bring a large pot three-fourths full of water to a boil. Add the broccolini and salt and cook for 2 minutes. Drain and rinse under cold running water. Drain again and set side.

In a large fry pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté until the garlic is lightly golden, about 2 minutes. Add the anchovies and capers and stir until the anchovies dissolve, 1 to 2 minutes.

Add the broccolini and stir gently to coat with the oil. Cover and cook until tender, 5 to 10 minutes.

Transfer the broccolini to a warmed platter and serve immediately. Serves 6.

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).