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Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Braised broccoli on gnocchi with anchovy-garlic oil

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

500 g broccoli
¼ cup olive oil
Sea salt and freshly ground black pepper, to taste
1 x 500 g gnocchi packet, cooked for serving
4 T Parmesan grated, for sprinkling
Italian parsley, torn, to garnish

For the anchovy-garlic oil:

¼ cup olive oil
5–6 anchovies, finely chopped
2 garlic cloves, finely chopped
Freshly ground black pepper, to taste

Method

Trim the broccoli and cut into small florets. Slice the stems thinly. Gently heat the olive oil in a pan. Add the broccoli and season to taste, stirring to coat with oil. Cover tightly and cook very gently for 30 minutes or until very tender. Stir occasionally and add a little water only if necessary.

Serve on hot gnocchi moistened with spoonfuls of anchovy-garlic oil. Sprinkle with Parmesan and parsley before serving.

To make the anchovy-garlic oil, gently heat the oil, anchovies and garlic until the oil is warm and the anchovies begin to disintegrate. Add a twist or two of pepper.

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Rib-eye with anchovy salsa verde

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Braised broccoli on gnocchi with anchovy-garlic oil

Braised broccoli on gnocchi with anchovy-garlic oil

Ingredients

Method