Broccolini is the less famous sister of broccoli. It’s a crossing between broccoli and gai lan (Chinese broccoli). Broccolini with anchovy is a perfect combination and a great side dish. Broccolini is also called baby broccoli. It’s a green vegetable which looks like broccoli, but with smaller florets and thinner, longer stalks. You eat the stalks and the florets of the broccolini, you don’t need to slice them in pieces.
The anchovy sauce contains anchovies of course, but also olive oil, lemon peel and red pepper. This gives the broccolini a salty flavor and a bite! The broccolini isn’t hard to prepare, you only have to boil it. The recipe is from the magazine Allerhande.
I served this with the Best Crispy Potato Skins and that was a fantastic combination. French Fries would also be perfect with the broccolini. If you’re more a fan of the regular broccoli, than check out Broccoli with Coconut and Broccoli and Feta Puff Pastry.
I used 100 grams less broccolini that the recipe stated, but other than that I didn’t change a thing.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Broccolini with Anchovy
Allergies: anchovy, citrus, peppers.
400 grams broccolini
4 anchovy filets
5 tablespoons olive oil
2 teaspoons lemon peel
A few dried chili rings
Boil the broccolini in a pan with water for 4 minutes. Drain them and place them in a square casserole dish (or bowl).
Slice the anchovy. Mix the anchovy with the olive oil and lemon peel. Add the dried chili rings. Pour the sauce over the broccolini and serve.
- Recipe source is the Allerhande magazine number 12 from 2000.
- Enough as a side dish for 4 persons.
- You can substitute the olive oil with another kind of oil.