serves 6
2 bunches broccolini, about 10 oz (315 g)
each, ends trimmed
2 Tbsp olive oil
2 large cloves garlic, thinly sliced
Pinch of red pepper f lakes
6 olive oil–packed anchovy fillets
2 Tbsp capers, rinsed and drained
Bring a large pot of salted water to a boil.
Add the broccolini and cook for 2 minutes.
Drain and rinse under cold running
water. Drain again.
In a large frying pan, warm the oil over
medium heat. Add the garlic and red pepper
flakes and sauté until the garlic is lightly
golden, about 2 minutes. Add the anchovies
and capers and stir until the anchovies
dissolve, 1–2 minutes.
Add the broccolini and stir gently to coat
with the oil. Cover and cook until the
broccolini is tender, 5–10 minutes. Transfer
the broccolini to a platter and serve.

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