Best Lemony Broccoli With Anchovies Recipes

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EASY LEMON AND GARLIC BROCCOLI



Easy Lemon and Garlic Broccoli image

This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.

Provided by Upagainstawall

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 8

1 pound broccoli, separated into florets
2 teaspoons fresh lemon juice
2 tablespoons water
3 tablespoons butter
2 cloves garlic, minced
1 pinch salt
2 teaspoons lemon juice
1 teaspoon ground black pepper

Steps:

  • Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
  • While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES



Pasta With Roasted Broccoli, Almonds and Anchovies image

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.

Provided by Colu Henry

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and black pepper
1 pound shaped pasta, such as campanelle or fusilli
1/2 cup chopped almonds
8 tablespoons unsalted butter (1 stick)
6 to 8 anchovy fillets, roughly chopped
2 garlic cloves, chopped
1/2 teaspoon red-pepper flakes
1/3 cup fresh lemon juice
Grated pecorino, for serving (optional)

Steps:

  • Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
  • Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
  • In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
  • In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
  • Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram

GRILLED BROCCOLI AND LEMON WITH CHILE AND GARLIC



Grilled Broccoli and Lemon With Chile and Garlic image

Alongside piles of roasted eggplant, the charred broccoli salad has become somewhat of a mascot on the salad display at Ottolenghi restaurants and delis throughout London. So much so, in fact, that it can't be removed from the menu, let alone tampered with. But here, the favorite is played with: Charred lemons and anchovies, savory with umami, add sourness and funk. Serve this alongside your protein of choice, or as part of an al fresco spread.

Provided by Yotam Ottolenghi

Categories     salads and dressings, vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
2 small or medium broccoli with stalks (about 1 ½ pounds/700 grams)
7 tablespoons/103 milliliters olive oil, plus more for grilling
1 large fresno chile, thinly sliced at an angle, seeds and all
6 garlic cloves, thinly sliced lengthways
5 to 6 anchovies packed in oil, drained
1 large lemon, cut into 8 thin rounds and seeded, the rest squeezed for 1 teaspoon juice
1 1/2 tablespoons flat-leaf parsley leaves, roughly chopped
Flaky sea salt, for serving

Steps:

  • Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head.
  • Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl.
  • Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further.
  • Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely.
  • Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside.
  • Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.

FUSILLI WITH BROCCOLI AND ANCHOVIES



Fusilli With Broccoli and Anchovies image

This is Italian country cooking at its best, a simple dish that requires few ingredients and very little time. Use the same pot of water that you use to cook the broccoli for the pasta. Then finish the broccoli and anchovy mixture in a pan while the pasta is cooking, and toss the pasta with the sauce right in the pan.

Provided by Martha Rose Shulman

Categories     quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 generous bunch broccoli (about 1 3/4 pounds)
Salt and black pepper
1 pound fusilli pasta
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 to 5 anchovy fillets (to taste), rinsed and chopped
1/2 teaspoon red pepper flakes (optional)
Freshly grated Parmesan or pecorino, for serving

Steps:

  • Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
  • Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
  • Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
  • Bring water in pot back to a boil and add fusilli.
  • While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
  • Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
  • Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 4 grams

BROCCOLI WITH GARLIC AND ANCHOVIES



Broccoli with Garlic and Anchovies image

Categories     Garlic     Broccoli     Simmer     Boil     Anchovy

Yield serves 4

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
2 anchovies, chopped
1 large head broccoli, cut into 1 1/2-inch florets
1/4 teaspoon peperoncino flakes
1/4 teaspoon kosher salt

Steps:

  • Heat the olive oil in a large straight-sided skillet over medium-high heat. Toss in the garlic; once the garlic is sizzling, add the anchovies. Cook and stir until the anchovies dissolve and sizzle in the oil, about 1 to 2 minutes.
  • Add the broccoli to the skillet, and season with the peperoncino and salt. Pour 1/2 cup of water into the skillet, bring to a simmer, cover, and cook until the broccoli is tender, about 4 to 5 minutes. Remove the lid, and increase heat to high to boil away any excess liquid. Serve.

LEMONY GRILLED BROCCOLI



Lemony Grilled Broccoli image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Trim 1 bunch broccoli; peel the stems and quarter the bunch lengthwise. Toss with olive oil; season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side. Whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 1 tablespoon each grated pecorino and water and 1 teaspoon dijon mustard; season with salt and pepper and drizzle over the broccoli. Top with shaved pecorino.

BROCCOLI WITH ANCHOVIES AND GARLIC



Broccoli With Anchovies and Garlic image

Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 bunch of broccoli, about 1 1/4 pounds
Salt to taste
3 tablespoons olive oil
1 teaspoon finely minced garlic
1/4 teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste or 4 anchovies, smashed into a paste

Steps:

  • Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
  • Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
  • Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

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