Rating: 3 stars
2 Ratings
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  • 5 star values: 1

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.

Elaine Johnson
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary

total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Put broccolini on 2 large rimmed baking sheets.

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  • 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.

Nutrition Facts

181 calories; calories from fat 69%; protein 5.5g; fat 14g; saturated fat 2.1g; carbohydrates 9g; fiber 1.4g; sodium 268mg; cholesterol 4mg.
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