Broccoli Two Ways

Try these easy preparations while main courses are cooking.
The technique is the same, the seasonings are different.

Broccoli with Anchovies

Serves 2 to 4

1 bunch broccoli
3 tablespoons olive oil
3 cloves garlic, smashed
4 or more filets anchovies, rinsed and finely minced> coarsely chopped
1/4 cup water, or less

Trim broccoli into thin 4-inch stems, or shorter. Rinse thoroughly.

Heat oil in sauté pan with tight-fitting lid. Over medium heat, add garlic and cook until brown and fragrant. Add anchovies and stew lightly, smashing with a wooden spoon.

Add broccoli and sauté, tossing until coated with the oil. Add water, turn heat down to low, and cover, and cook about 7 to 10 minutes. Broccoli are done when easily pierced with a knife.

Broccoli with Garlic, Ginger and Soy Sauce

Serves 2 to 4

1 bunch broccoli
3 tablespoons olive oil
2 cloves garlic, smashed
1/2-inch coin of ginger, smashed; or pinch of ground ginger
3 scallions, cut into 1- to 2-inch lengths
1/4 cup water
1/4 cup soy sauce

Trim broccoli into thin 4-inch stems, or shorter. Rinse thoroughly.

Heat oil in skillet or wok. Over medium-high -low heat, add garlic and cook 1 minute, until fragrant. Add ginger and cook 1 minute more. Add scallions and cook 1 minute more. Discard garlic if brown.

Add broccoli and sauté, tossing until coated with the oil. Add water and cover, turn heat to low, and cook about 5 minutes. Add soy sauce. Cook for another 5 to 7 minutes. Broccoli are done when easily pierced with a knife.

Broiled Portobello Mushrooms

This recipe is for one cap. Just multiply the ingredients for more.

1 Portobello cap per person
2 cloves garlic
Handful fresh Italian parsley leaves
1 tablespoon olive oil
1 tablespoon Balsamic vinegar

Preheat the broiler.

Wet a paper towel and carefully clean the mushrooms; avoid soaking them. Cut off the stem and set aside. Scrape the gills from the underside and discard. Turn mushroom over. Working from the rim toward the center, remove the top layer of “skin.” 

Chop the stems into ¼ inch dice. Chop garlic and parsley together, add chopped stems, season with salt and pepper, and mix with olive oil and Balsamic vinegar. Pack this mixture into the bottom side of the cap.

Broil 6” from the flame until crisp, about 5 to 6 minutes.

Roasted Asparagus

1 bunch asparagus
Olive oil to toss
Salt and pepper
Squeeze of lemon.

Serves 2; expand to as many people as you like.

Preheat oven to 400.
Cut 1inch of bottom of asparagus stalks and rinse. Toss stalks in olive oil, season lightly with salt.
Put stalks on a cookie sheet. Roast 10 to 15 minutes. Season with a squeeze of olive oil.
Serve immediately.

Barbeque Alternative

Prepare stalks as above and toss in oil. Place on grill over medium-hot coals. Roast 10 minutes or more until grill marks appear and stalks are tender.

Winter Squash and Cauliflower in Anchovy and Garlic Sauce

This is from Piedmont, in the 2006 Olympics Alps. We have seen children and
teenagers ask for seconds.

Serves 4

1 Hubbard or Acorn squash, peeled and cut into chunks
1 cauliflower, cut into florets and rinsed
1/2 cup olive oil, plus a little more for tossing
3 cloves garlic, mined
3 to 4 filets anchovy, rinsed and minced
Salt and pepper

Preheat oven to 350. Peel squash and cut into 1 1/2-inch chunks. Toss in oil, season with salt and pepper. Put in roasting pan, roast for 1 hour.

Cut cauliflower into florets. 15 minutes before squash is done, steam cauliflower florets.

While squash is roasting, finely chop anchovies and garlic. Heat ½ cup olive oil over low heat in a small saucepan. Add chopped anchovies and garlic. While oil steeps, break anchovies into a paste with a wooden spoon.

When squash and cauliflower are tender, drain cauliflower, add to roasting pan with squash. Add oil with anchovies and garlic. Season with pepper, go easy on salt. Toss thoroughly. Serve immediately.