LEMONY BROCCOLI WITH ANCHOVIES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop 1 bunch broccoli into florets; peel and slice the stems. Cook in 1 to 2 inches salted boiling water until tender, 5 minutes. Drain. Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.
BROCCOFLOWER WITH ANCHOVIES AND GARLIC
Categories Fish Vegetable Side Sauté Quick & Easy Raisin Pine Nut Cauliflower Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook broccoflower in 2 batches in a 5- to 6-quart pot of boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
CHINESE BROCCOLI WITH ANCHOVIES
This recipe came to The Times from Charles Phan, the chef and owner of the Slanted Door in San Francisco. He served the gail lan, Chinese broccoli, with a crisp pork and scrambled-egg dish, all in a bowl over a little white rice. Anchovies and garlic are the aromatic here, and the dish comes together in under 15 minutes.
Provided by Amanda Hesser
Categories breakfast, lunch, quick, main course
Time 25m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Split the large stalks of gai lan in half lengthwise. Place a large sauté pan over high heat and add the oil. When the oil begins to shimmer, add the garlic and anchovies and cook, pressing on the anchovies with a wooden spoon until they dissolve and the garlic lightly browns. Add the gai lan and toss in the sauce to coat. Pour in the rice wine and let it reduce for 1 minute. Add the chicken broth and fish sauce, bring to a boil, cover and steam until almost tender, 2 to 3 minutes. Uncover and cook at a lively simmer until the gai lan is tender and the sauce has evaporated slightly. Serve with white rice and the crisp pork with scrambled eggs.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 0 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 1251 milligrams, Sugar 1 gram, TransFat 1 gram
BROCCOLI WITH ANCHOVIES AND GARLIC
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.
Provided by Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
- Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
- Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)
This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.
Provided by crd5055
Categories Appetizers and Snacks Seafood
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg
BROCCOLI WITH GARLIC AND ANCHOVIES
Don't be put off by the number of anchovies in this recipe; they will soften and mellow during cooking, contributing wonderful flavor without being the least bit overpowering.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat oil in a large, heavy skillet over medium until hot but not smoking. Add broccoli (in a single layer, if possible), and cook, without turning, until bottom sides are nicely browned, 3 to 4 minutes.
- Add garlic and anchovies, and season with a pinch of salt and pepper; flip broccoli pieces. Cook, stirring, until garlic and anchovies are fragrant, 1 to 2 minutes. Add the water, and continue cooking until broccoli is just tender (the stalk should provide little resistance when pierced with the tip of a sharp knife), 5 to 6 minutes.
- Remove from heat. Season with more pepper, and add vinegar to pan, stirring to coat broccoli. Serve hot.
BROCCOFLOWER ARCHER
I was looking for recipes with broccoflower on Zaar and only 2 were available. So I found this one on Epicurious. And it looks delicious and I want to share with my Zaar Friends :) The recipe comes from Gary Archer: San Jose, California
Provided by Boomette
Categories Cheese
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes.
- Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted.
- Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.
CAULIFLOWER WITH GARLIC AND ANCHOVIES
Source: "Kitchen Suppers for Family and Friends" by Laura Washburn (c) 2004. Pub: Ryland Peters & Small, NYC & London. Wonderfully simply and tasty recipe. Great way to enjoy cauliflower and different from the usual preparations. May be made vegetarian by leaving out the anchovies. Is kosher (parve) as it is written.
Provided by Gandalf The White
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Separate the cauliflower into florets.
- Bring a large pan of water to a boil and add a generous amount of salt and the bay leaf.
- Add the cauliflower for 2-3 minutes to blanch, then drain and set aside.
- Chop the celery stalks finely and set aside.
- Chop the leaves (if using) separately and set aside.
- Heat 3 Tbs of the oil in a large skillet.
- Add the celery stalks and sautee for 1 minute.
- Add the cauliflower and re-season with salt.
- Cook for 2-3 minutes over medium-high heat, without stirring -- you want the cauliflower to brown.
- If needed, added more oil (I generally don't), then the anchovies and cook for 2-3 minutes more.
- Add the garlic, stir well, and cook for another 30 seconds -- you don't want the garlic to burn.
- Remove from the heat and add the celery leaves, if you are using them.
- Add the lemon juice and re-season with salt and pepper.
- Add Tabasco if using, to taste.
- May be served hot or at room temperature, either as a vegetarian entree or as a side dish -- Enjoy!
Nutrition Facts : Calories 177, Fat 11.6, SaturatedFat 1.7, Cholesterol 5.1, Sodium 308.6, Carbohydrate 15, Fiber 5.9, Sugar 5.8, Protein 7.4
BROCCOLI WITH GARLIC AND ANCHOVIES
Steps:
- Heat the olive oil in a large straight-sided skillet over medium-high heat. Toss in the garlic; once the garlic is sizzling, add the anchovies. Cook and stir until the anchovies dissolve and sizzle in the oil, about 1 to 2 minutes.
- Add the broccoli to the skillet, and season with the peperoncino and salt. Pour 1/2 cup of water into the skillet, bring to a simmer, cover, and cook until the broccoli is tender, about 4 to 5 minutes. Remove the lid, and increase heat to high to boil away any excess liquid. Serve.
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