Broccoli con accuighe (broccoli with anchovy) from The River Cafe Cookbook (page 149) by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on April 13, 2018

    I liked this. The broccoli was soft and yielding as opposed to my normal al dente attack on the senses. Used Swedish anchovies in a spiced brine (actually, I have just found out that they are not anchovies at all but are sprats/whitebait - you learn something new everyday!). Didn't make the bruschetta.

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