- 80 g butter
- 3 T olive oil
- 2 cloves garlic, sliced
- 6 fillets anchovies, chopped
- ½ t dried chilli
- a squeeze lemon juice
- 3 baby, halved
- 3 baby white onions, halved
- 2 cups canola oil
- flour, for dusting
- 400 g Woolworths Tenderstem broccoli
- 1 x 250 g tub Woolworths Ayrshire ricotta
Melt the butter and 1 T olive oil in a small saucepan over a medium heat. Add the garlic and anchovies and cook until the garlic is slightly golden and the anchovies have melted. Remove from the heat and add the dried chilli and lemon juice. Set aside.
Gently separate the onions to make petals. Heat the canola oil in a small saucepan. Dip the onion in water, then into the flour. Shake off any excess flour and repeat. Fry in batches in the oil until lightly golden and crispy.
While you’re frying the onions, heat a griddle pan until smoking hot, toss the broccoli in the remaining olive oil and grill in batches for 1–2 minutes on each side until lightly charred and cooked through.
Serve the broccoli and crispy onions immediately with the ricotta, drizzled with the anchovy-and-chilli oil.