Pasta with broccoli and anchovies (Pasta con broccoli e alici) from Sicily (The Silver Spoon Series) by Editors of Phaidon Press and The Silver Spoon Kitchen

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Notes about this recipe

  • SpatulaCity on October 13, 2023

    Very simple and straightforward pasta dish. I wanted to keep some firmness in my broccoli, so opted not to do the five minute par boil, and instead cooked the florets in the garlic oil for 15 min. The use of anchovy is an excellent way to add a backbone of deep flavor. Didn’t have 1/2 a chili, so added a pinch of flakes red pepper, which added a perfect kick. Served with grated Parmesan and a bit of lemon zest. Overall it’s a little too simple for me… It’s a fine dish to make from pantry and common ingredients, but doesn’t transport me to Sicily.

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