Griddled purple sprouting broccoli with anchovy butter dipping sauce

Serves: 4

Edit

Update

Cancel

Total Time: 35

Prep Time: 10

Cook Time: 25

• 750 gram(s) purple sprouting broccoli
• salt
• 2 tablespoon(s) olive oil
• For the dip
• 8 clove(s) garlic, peeled
• 100 ml whole milk
• 8-10 salted anchovy fillets
• 100 gram(s) unsalted butter, softened
• 2 tablespoon(s) extra virgin olive oil

Method

1. Bring a large pan of salted water to the boil. Trim the purple sprouting broccoli stems, aiming for a more or less even length and slitting or peeling any thick stems. Add them to the pan, bring back to the boil and cook for 4 minutes. Drain. Griddle straight away, or leave to cool, then continue the recipe later.
2. To make the dipping sauce, place the garlic cloves in a small pan with the milk and simmer until they are soft.
3. Pour the garlic and milk into a blender goblet, add the anchovies and blend until smooth. Add the softened butter and blend again. Finally, blend in the olive oil. Rinse the pan and return the sauce to it. Keep warm.
4. Heat a ridged griddle until very hot. Brush the stems on one side with oil and place on the griddle. Brush the second side with oil. Turn after 1 or 2 minutes, when the stems are lightly marked. Cook the second side. Griddle the remainder in batches.
5. Serve on warmed plates with a small bowl of the sauce on each plate for dipping the stems. Alternatively, trickle a little of the sauce on each portion. It would be a crime to serve this without crusty bread.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!