Imagine what the salty tang of anchovies does for Caesar salad, and you'll understand the draw of this classic Italian combination. Try it alongside a holiday roast or pasta dish.
1 1/2 pounds broccolini, stalks split if needed to make them 1/2 to 3/4 in. wide (tops can be wider)
6 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/2 teaspoon pepper, divided
4 large garlic cloves, thinly sliced
6 to 8 canned anchovy fillets, chopped
Lemon wedges (optional)
How to Make It
Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Put broccolini on 2 large rimmed baking sheets.
Combine 3 tbsp. oil with the salt and 1/4 tsp. pepper. Drizzle over broccolini and turn until well coated. Roast, switching pan positions and turning broccolini with tongs halfway through cooking, until browned at edges, about 15 minutes.
Meanwhile, heat remaining 3 tbsp. oil and 1/4 tsp. pepper with the garlic and anchovies in a 12-in. frying pan over medium-low heat. Cook, stirring occasionally, until garlic is soft but not browned (reduce heat if needed), 12 to 15 minutes.
Toss broccolini with anchovy mixture in frying pan. Serve with lemon wedges to squeeze on top if you like.
Yum!!! I have made this recipe once a week since broccolini came into the market. If you cook the anchovies at a low enough heat, they dissolve. I didn't tell my family what was in it the first time I made it since I knew they would be prejudiced against the anchovies. Now it's one of my picky daughter's favorites, and she helps make it every time. Things we learned: 1) Salt is not needed, especially if you don't drain the anchovies. 2) Other veggies okay (we've tried garlic scapes and a couple other spring shoots), but we always come back to the roasted sweetness of broccolini or broccoli raab. 3) Use lemon! 4) Garlic integrates into the sauce better if pressed. 5) In our house, it's okay to lick your plate after you finish eating this dish. Enjoy!