Recipes Side Dishes Vegetables Broccolini with Garlic and Anchovies

Broccolini with Garlic and Anchovies

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

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).

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