10 Aug Spicy Broccoli Florets with garlic, olives and toasted breadcrumbs
Spicy Broccoli Florets with garlic, olives and toasted breadcrumbs
Servings 4 people
Ingredients
- 50 grams breadcrumbs
- 75 ml olive oil
- 300 grams broccoli florets
- 1 tablespoon capers rinsed and chopped
- 4-6 anchovies (optional)
- 3 cloves garlic sliced
- 1/2 teaspoon fennel seeds
- pinch dried chili flakes
- 1 tablespoon parsley chopped
- 2 tablespoons black olives chopped
- salt
- ground black pepper
Instructions
- Toss the breadcrumbs in 2 tablespoons of the oil, spread on a baking tray and bake in a preheated oven at 200’C for about 5 minutes until golden.
- Warm about 2 tablespoons oil in a wide, shallow pan over medium heat, add broccoli florets and stir well.
- Cook for about 10 minutes until browning slightly.
- Season and stir in the capers, cover and cook gently for about 5 minutes until broccoli is tender.
- Drizzle over remaining oil with the anchovies, garlic, fennel seeds and chilli flakes, stir to combine and cook for 2 more minutes, then add the parsley and olives.
- Serve sprinkled with toasted breadcrumbs.
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