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Purple sprouting broccoli with anchovy and chilli dressing.

My boyfriend made me this as a starter on Tuesday. It was a moment of bliss, and a moment of warmth, and as far as I’m concerned, the saying is completely true: love flows through food!

I am reproducing the recipe as Hugh Fearnley-Whittingstall originally published it. Anything else would be sacrilege. Reproduced from The River Cottage cookbook.

Ingredients

700gr purple sprouting broccoli (or curly cale) ideally picked within hours of cooking
2 knobs of butter- one for the broccoli, one for the dressing.
For the dressing:
50gr anchovy fillets, drained
150ml olive oil
2 garlic cloves
leaves from a sprig of thyme
a few basil leaves
½ small red chilli, or a pinch of dried chilli flakes
1 tsp Dijon mustard
2 tsp red wine vinegar
a few twists of freshly ground black pepper

Blend all the ingredients for the dressing in a liquidiser until completely smooth. Alternatively, if you are using fresh chilli, you can leave it out of the liquidiser and chop it very finely by hand, then stir it into the dressing. This gives a more substantial texture, and nice flecks of red. Steam the broccoli (or kale) for just 3-4 minutes, so it still has a bit of crunch. Toss with the knob of butter. Warm the sauce over a low heat, whisking in a knob of soft butter as it heats up. This should help to emulsify it but don’t worry if it separates a bit, it’ll still taste wonderful. Arrange the broccoli on warmed plates and drizzle over a generous amount of the warmed dressing. Serve at once, with good chunks of bread to mop up the sauce.

Tags:
broccoli
starter
vegetarian
sprouting broccolli
Serves: 4 humans as a starter
Created: 6 years, 6 months ago
pepita in the night
922
green chili 22 orange chili 1 red chili 1

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