Broccoli with anchovies, capers and chillies

Although this is described as a side dish in Olive Magazine this month, it made a really lovely lunch today. I used tenderstem broccoli, and in the absence of ciabatta, I used crusts from the white loaf that I had already. I used more anchovies than the recipe stated and 1 chilli instead of 2. I also fried the bread with everything else instead of dirtying two pans. That way the bread picked up all the lovely flavours of the capers, anchovies and chilllies. Simple, different and delicious. 

Ingredients
1 broccoli head, cut into florets
olive oil
2 anchovies, chopped
1 tbsp cpaers, rinsed and drained
2 red chillies, finely chopped
2 garlic cloves, finely chopped
3 slices ciabatta,crusts cut off and chopped into rough chunky breadcrumbs

Method
Steam the broccoli florets for 3-4 minutes until just tender. Heat 2 tbsp olive oil in a pan and add the anchovies, capers, chilli and half the garlic. Cook on a gentle heat for 2-3 minutes.
Heat another 2 tbsp oil in a frying pan then add the chunky breadcrumbs and rest of garlic and cook until crisp, crunchy and golden, then drain on kitchen paper.
Toss the broccoli with the flavoured oil, tip into a dish then scatter breadcrumbs over.

Print Recipe