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.
- 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).