Broccoli With Anchovies and Garlic Recipe (2024)

To make this a little more modern, I skipped the parboil and instead charred the broccoli in a large sauté pan in olive oil and red pepper flakes, then pushed it aside and cooked the anchovy and garlic in a little extra olive oil for 3 mins, then added a few splashes of water, mixed it all up, covered it, and steamed till tender, adding another splash or two of water as needed. Didn't need any salt beyond the anchovies. No need to pre-mash the anchovies; they disintegrate while cooking.

Some italian tradition: put the broccoli and a little water in a large pan, cover and cook 5 minutes. Then the water should be evaporated, if not, take the lid off and cook a little more.
Add extravirgin olive oil and a garlic clove, slighltly smashed. Take clove off when begins to get brown.
Add whole anchovies, smash them in pan. Fry gently just a few minutes.
Pour the boiled pasta in the warm broccoli pan, add parmesan, pecorino. Add little pasta cooking water if too dry. Stir well.

Haven't tried the recipe yet, but am responding to "if anchovies scare you." I'm not sure they used to scare me, but I do know that unless I live to be at least 100 years old, half my life was slightly poorer than it would have been if I'd been cooking with them all along. Don't make the same mistake!

Not haveing broccoli in the house, subbed whole cauliflower that I cut in florets pressure cooked for 2minutes while I was heating the sauce in a Wok. I then threw cauliflower into the wok for a couple of minutes. It was very tasty. I did use almost double the anchovies, with no salt , about 3/4 tsp pepper flakes with 2 finely minced garlic cloves. It was a large size cauliflower that weighed about 2 pounds. Will definitely make again and again. Quick and delicious.

Broccoli can be steamed in the microwave in a baggie, leave a small space for venting steam. Two minutes on high. Put one third cup olive oil into large sauté pan, add garlic and anchovies and sauté a minute or two, add broccoli and continue to cook a few more minutes. This makes a delicious sauce that can be served over thick spaghetti (about 12ounces). Add grated parmigiana and toss. Buon appetito!

A sprinkle of shredded parm finishes it wonderfully.

This changes everything! We are never without anchovies or garlic so this is easy. To make it all one pot I throw the rinsed broccoli into a hot sauté pan and cover it for a quick steam. Keep the broccoli moving. Then put in the rest pushing it all around until anchovies dissolve. Lower heat cover and a minute or two later it's perfect.

As an alternate Thai fish sauce and lemon or lime is spot on if you don't have anchovies, the addition of the citrus is a real punch,and all of the flavors shine through.

My italian family's recipe was very much alike this one, but I now cook it in the microwave. Perfect to obtain full flavored and crunchy broccoli. I smash the anchovies with a fork and put them, the raw brocoli and garlic in the recipient together with the olive oil and very little water. Cooking time depends on the quantities. If I am serving it with pasta or rice, I would add some raw broccoli flowers to the boiling water, just for a tastier result.

Haven't tried this recipe yet (and looking forward to). But a note about cooking with anchovies: I swear by artisanal Red Boat Fish Sauce, which is THE BEST fish sauce ever, and contains only fermented anchovies. Once you try it you'll be hooked for life.

This was delicious. I can't wait to make it (and eat it) again!

*Put the oil, garlic and anchoivy paste in first and then toss in the veggies once it has sauted a minute.*Instead of parboil, charred the broccoli in a large sauté pan in olive oil and red pepper flakes, pushed it aside, cooked the anchovy and garlic in a little extra olive oil for 3 mins; added a few splashes of water, mixed it up, covered it, steamed till tender, added a splash of water as needed. No salt beyond the anchovies. No need to pre-mash anchovies; they disintegrate while cooking.

I've cooked this many times, and I think Pierre Franey was actually tweaking a Marcella Hazan recipe, with the wine omitted. Adding 2-3 tablespoons of Marsala will add an incredible zest to this humble cruciferous friend, and a little reggiano on top makes it irresistible! Buon appetito!

Simple and very tasty. I will definitely be making this again!

Others have different but very valid suggestions on how to prepare. During prep I minced together the garlic and anchovies and a little anchovy oil as small as I could get them squishing a bit with the side of my knife at the end. I placed the mix into a small bowl and stirred in the red pepper flakes and just a touch of bottled fish oil. Then I squished the mixture against the side of the bowl with the back of a small spoon to form a nice paste. The dish turned out wonderfully.

Used the one pan method with smashed garlic. Worked great. Forgot pepper flakes, will add next time. Also will try suggestions for splash of lemon and a hard cheese at the end.

Quite good - even when I told P it had anchovies. Made as instructed but use 4 smashed anchovies melted into the olive oil with the garlic and chili flakes before I added the broccoli. 3 minutes to boil is exactly right.

Yummy. Next time I might use just a little less anchovy. I shaved a bit of parmigiano on top and it was delicious.

Easy way to add some excitement to broccoli. And who doesn’t need ways to use up extra anchovies? Will make this again.

Pretty good. A little squeeze of lemon makes it even better.

My husband and I devoured this, all of it, in one sitting. It is really delicious. I ordered another 1lb bag of Brussels sprouts today because we want it again very soon.

Made this with broccolini. Used a bit of fermented hot sauce for the heat, and added some sautéed shallots when I cooked down the anchovies. Will definitely make it again. As described, more interesting flavor than simple sautéed broccoli.

Tonight I threw in a couple of pieces of a juicy tomato because I needed a little more moisture to steam the broccoli but didn't trust myself not to overwater it like I did last time. Cowabunga! that was good.

And my brother suggestion, I added a big splash of lemon juice which I liked. I also used the oil from the tin of anchovies to add to the olive oil… And I even added an extra flavor anchovy. Since I like the strong flavor I put an extra couple of anchovies on my portion!

Add more pepper flakes

I roasted this and it came out beautifully. Preheated to 400, cut florets and put them right on the pan. Tossed with anchovy paste (ground some anchovies on a cutting board with the back of a spoon), garlic, red pepper flakes, and drenched in olive oil. Didn't need salt. Roasted for 15 minutes, tossed, and put back for another 7. They were charred at the ends, full of flavor, and so easy. Definitely will make again!

My husband the carnivore had seconds!

I blended oil, garlic, anchovies and Alleppo pepper in the blender, mixed it with all the broccoli, then roasted in the oven at 400.

Made with 3 small heads of broccoli, 1 min in the microwave. Oil in the pan, squirted anchovy paste and added garlic and a pinch of red pepper. Sautéed, and served with a little lemon zest and juice. Ate it all myself and will see if I can get my kids to eat this in the coming weeks.