Romanesco broccoli is of touching beauty in its geometric perfection.
Every Roman loves broccoli, especially when it’s seasoned with a savory fish like anchovy. However, I wonder why it is that we define a clumsy person in Italy as “broccolo”!
Broccoli Roman-style
- Preparation time: 30 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 2 lb or 1 kg of Roman broccoli
- 3 anchovies in oil
- 1 clove of poached garlic
- Extra virgin olive oil to taste
- Salt and pepper to taste.
- Instructions
- Wash the broccoli well. Clean it by separating the florets and wash again if necessary.
- Boil a pot of water. When it reaches temperature, salt it and boil the broccoli tops for a few minutes while the water simmers.
- Drain them while they are still crunchy.
- In a pan with oil, add a clove of poached garlic, anchovies, and Roman broccoli to cook over a high flame for a few minutes.
- Season with salt and pepper before serving.
Tips to ensure the success of the dish:
- The broccoli head obviously must not be discarded. I usually boil it with the florets and then blend it with the mixer, together with pecorino, oil, and almonds, to make a pesto with which I season the pasta.
- It would be advisable to insert the larger tops into the boiling water first and the smaller ones after a few minutes.
- It’s preferable, for those who have a steamer, to steam the broccoli tops.
- The traditional recipe involves anchovies in salt beaten together with garlic. However, I prefer to use anchovies in oil because: a) they are always present in my pantry and b) they have a controlled flavor. I also use poached garlic because it is more digestible.
