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Ingredients

Serves:
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potato 500 g
olive oil 4 tbsp
provencal herbs 1/5 tsp
broccoli 500 g
canned anchovies 70 g
chili ½ pc
salt

Nutritional information

cal
87,29
prot
3,51
fat
4,30
carbs
9,59
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Broccoli with anchovies

Broccoli with anchovies

Ingredients

Boiled broccoli complemented by anchovies and chili paste will enliven your Lenten meal. If you don’t like anchovies, use almond shavings (toasted with some butter) combined with a few drops lemon juice. The recipe is based on the book “Cooking with pleasure. Vegetables”, 2004 In the book broccoli is served with pasta, but we serve it with baked potatoes. And it worked no worse!


Ann Vorobeva

Recipe author

Ann lives in the Far Eastern town on the border with China. By profession she is research associate. By vocationshe is wife and mother of small tomboy. Ann loves everything related to food: cook, share recipes, read culinary reviews, learn history, honor traditions, arrange gastronomic trips, and more recently also take pictures!

Steps

1
Done

Step 1

Prepare the ingredients. Wash the potatoes with a brush. Cut the fresh broccoli into medium- sized florets, cut the bigger ones lengthwise. If you use frozen broccoli, you don’t have to defrost it. Preheat the oven to 200°C.

2
Done

Step 2

Slice the potatoes, combine with 1 tbsp olive oil and dried Provencal herbs. Put onto a baking sheet in one layer and bake in the middle of the oven for 20 mins.

3
Done

Step 3

Rinse the anchovies, pat dry with paper towels and remove the bones. Finely chop the fillets with the chili (seeds removed). However, if you like spicy food, you may use the seeds as well.

4
Done

Step 4

Half-cook the broccoli in slightly salted water and drain in a colander.

5
Done

Step 5

Heat the remaining olive oil over low heat and add the anchovies mixture, mix, mash with a spoon slightly and use the sauce as the dressing for the broccoli.

6
Done

Step 6

Spoon the broccoli with anchovies onto the hot baked potatoes, decorate with greens and serve hot. Enjoy your meal!

Broccoli with anchovies

Boiled broccoli complemented by anchovies and chili paste will enliven your Lenten meal. If you don’t like anchovies, use almond shavings (toasted with some butter) combined with a few drops lemon juice. The recipe is based on the book “Cooking with pleasure. Vegetables”, 2004 In the book broccoli is served with pasta, but we serve it with baked potatoes. And it worked no worse!

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 30 mins

Ингредиенты

  • 500 g potato
  • 4 tbsp olive oil
  • 1/5 tsp provencal herbs
  • 500 g broccoli
  • 70 g canned anchovies
  • ½ pc chili
  • salt

Способ приготовления

  • Prepare the ingredients. Wash the potatoes with a brush. Cut the fresh broccoli into medium- sized florets, cut the bigger ones lengthwise. If you use frozen broccoli, you don’t have to defrost it. Preheat the oven to 200°C.

  • Slice the potatoes, combine with 1 tbsp olive oil and dried Provencal herbs. Put onto a baking sheet in one layer and bake in the middle of the oven for 20 mins.

  • Rinse the anchovies, pat dry with paper towels and remove the bones. Finely chop the fillets with the chili (seeds removed). However, if you like spicy food, you may use the seeds as well.

  • Half-cook the broccoli in slightly salted water and drain in a colander.

  • Heat the remaining olive oil over low heat and add the anchovies mixture, mix, mash with a spoon slightly and use the sauce as the dressing for the broccoli.

  • Spoon the broccoli with anchovies onto the hot baked potatoes, decorate with greens and serve hot. Enjoy your meal!

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