Recipe for Broccoli with Anchovy (Broccoli Con Acciughe) 
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Yield:
6
Ingredients:
Amount Ingredient
900 gm broccoli trimmed and cut lengthways keeping as many leaves as possible.
sea salt and freshly ground black pepper
4 tbl olive oil
3 clv garlic peeled and thinly sliced
2 sm dried chillies crumbled
12 whl salted anchovies prepared (anchovies info)
1 x juice of 1 lemon
Bruschetta
6 slc pugliese bread cut at an angle
1 clv garlic peeled and halved
extra virgin olive oil
Instructions:
Instructions: Briefly blanch the broccoli in a generous amount of boiling salted water.

Drain well.

Heat the oil in a large pan and gently fry the garlic until it begins to colour.

Add the chilli turn off the heat add the anchovies and stir until the anchovies have dissolved.

Add the blanched broccoli and season with black pepper.

Return to the heat and add a small amount of boiling water to release the anchovy and make a sauce.

Stir and cook for 510 minutes; the broccoli should be soft.

Add the lemon juice.

Make the bruschetta by toasting the bread on both sides and then rubbing with the garlic.

Pile the broccoli mixture on to the bruschetta and pour over some extra virgin olive oil.

Serve with lemon quarters.

Best with English purple sprouting broccoli.

Serves 6

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