A mother-daughter conversation on food and cooking (mostly)

Thursday, January 3, 2008

Perfect Italian Broccoli

Here's a recipe for simple and delicious broccoli from my new Viana La Place cookbook (slightly modified, as usual), served in my new serving bowl, and written up on my new computer (first in 5 years -- hooray).

Heat over medium low, stirring until anchovies are melted:
- 1/4 cup or less olive oil
- 1 small fresh or dried red chile pepper, chopped, or 1/2 teaspoon crushed red pepper
- 3 anchovy fillets from a small can

Remove from heat. Steam or boil until tender:

- 1 bunch broccoli, trimmed and separated (I like to include lots of sliced stem)

Drain and toss in pan with anchovied oil and the following:

- Juice of 1/2 lemon, about 2 tablespoons
- Salt
- Pepper

Thanks for the lovely bowl and cookbook, Mom.


Mark Richardson said...


A new computer? Good. That broccoli? Inspired: nothing beats anchovies & chili, when done up right as a dressing. Hell: I might even eat mayonaise if you dressed it with anchovy & chili.

One bottle of French Bordeaux to the wind--

Love to all, Mark

Eva said...

Chili-anchovy mayonnaise it is, then. Next time you come here we'll have cold roast beef sandwiches with watercress and the aforementioned mayo. Mmmm. I dare you to eat it.