Sprouting broccoli is one of my favourite vegetables and certainly on a par with asparagus. It can be served hot, dipped in silky hollandaise, or at room temperature with vinaigrette or a dressing like this with chopped anchovies. Canned and bottled anchovies vary in quality, and, as is so often the case, the more you pay the better you'll get. How much you spend may depend on what you're using them for. As this is a thrifty dish you could splash out a bit on the fish.
400g sprouting broccoli, with any woody ends removed
4-5tbsp extra virgin olive oil
8-10 good quality anchovy fillets, finely chopped
2tbsp capers, washed
Salt and freshly ground black pepper
Cook the sprouting broccoli in boiling salted water for 4-5 minutes, depending on thickness then drain. Mix the anchovies and capers with the olive oil and season. Serve on warmed serving dishes and spoon the dressing over.Reuse content