Never throw away broccoli stems again!
You are most likely cutting off and discarding the stems of the broccoli. However, they are so tasty that they should be a dish in themselves. This is our favorite way to take advantage of them.
Ingredients for four servings:
450 grams of broccoli (approximately 1 large or 2 medium heads)
5 tablespoons of extra virgin olive oil
coarse sea salt
1 small red onion, sliced about 1.3cm thick
4 cloves garlic, thinly sliced
6 anchovy fillets in oil
1 ounce Parmesan (about 30 grams), finely grated
Lemon wedges (to serve)
Long live broccoli!
Elaboration:
1.Preheat the oven to 200°. Trim off the bottom, woody part of the broccoli stem. Peel off the tough outer layer of the stem. Starting at the stem end, slice the broccoli at an angle 2 cm thick until you reach the florets. Separate the florets with your hands into bite-sized pieces.
2.Heat 3 tablespoons of oil in large ovenproof skillet over medium-high heat until shimmering. Add the broccoli, season with salt. Cook, stirring occasionally, until broccoli is bright green and slightly charred , approximately 3 minutes. Transfer to a plate. Clean the pan.
3.Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Cook the onion and garlic stirring frequently, until onion begins to soften, about 3 minutes. Add the anchovies and cook, breaking up with a spoon, until dissolved in onion mixture and garlic begins to brown around edges, about 2 minutes.
4.Return broccoli to skillet and toss to coat with oil. Return the skillet to the oven and roast the broccoli, stirring once, until golden brown and tender, about 20–25 minutes.
5.Spread Parmesan cheese over broccoli; Serve on plates accompanied by a few slices of lemon to squeeze.
The secret of this dish? Definitely, the anchovies, because they are the ones that give this combination a good dose of flavor".
Recipe By Chris Morocco.
Report originally published in Bon Appétit.