|An Italian Broccoli dish, served on Toasted Bread|
| This dish calls for dry-salted anchovies, which the authors feel are the type essential for the dish. Canned anchovies in oil are not a good substitute, they say (although one could try, in a pinch), so seek out the dry salted kind at a specialty store or Italian deli for best results (actually, they should be readily available). After the salt is rinsed off, they must be used immediately to avoid their turning brown and losing their flavor, or stored covered in olive oil.
If you are an anchovy lover, this is the dish for you. It is not “fishy” and is loaded with deep flavor.
| 2 pounds broccoli, trimmed and cut lengthwise, keeping as many leaves as possible
4 tablespoons, olive oil
3 garlic cloves – peeled and thinly sliced
2 small dried hot chile peppers - crumbled (or use dried red chile flakes)
12 whole dry-salted anchovies - rinsed, bones removed
sea salt and freshly ground black pepper
juice of 1 lemon
extra-virgin olive oil
for the bruschetta:
6 slices Italian or country sourdough bread, sliced at an angle
1 garlic clove – peeled and halved
Heat the oil in a large pan and gently sauté the garlic until it begins to color. Add the chiles, turn off the heat, add the anchovies, and stir until the anchovies have dissolved.
Add the blanched, drained 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 5 to 10 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 cut garlic. Pile the broccoli mixture onto the bruschetta and drizzle over some extra-virgin olive oil. Serve with lemon quarters.