Feb 27, 2012

Broccoli, mon amour!

I found these tiny, cute and tender garlic heads at the farmers market last week. Aren't they beautiful?

It felt just natural to use the garlic to flavor a broccoli stir fry. I have already mentioned in this post that broccoli are one of my very favorite vegetables, I never grow tired of them. One of the best ways to cook them is a stir fry: it's quick, versatile and tasty. You can eat a broccoli stir fry as a side dish, as a main or use it to dress a pasta (in this last case I usually add some chopped sun dried tomatoes and black olives). But I promise: you will never be fed up with broccoli cooked this way!


  • 1 head of broccoli, cut into florets
  • 2 or 3 cloves of garlic (you can add more if you like)
  • pinch of chile flakes
  • 2 anchovies fillets
  • olive oil
  • 1/4 cup hot water or meat stock

In a skillet heat olive oil and sliced garlic cloves until they start browning. Add the broccoli (previously washed and cut into florets) and the anchovies filets. Sautee for a few minutes on high heat stirring often. Add the stock (if you are using water you might want to add a pinch of salt as well) and the chile flakes, lower the heat and let cook, covered, until they are tender enough for you (usually no more than 5 minutes). Turn the heat on high again and take off the lid to let any remaining liquid evaporate. Serve immediately.

Buon appetito!

No comments:

Post a Comment