NZ Life & Leisure - - Annabel Langbein -

2 medium broc­coli heads, cut into small flo­rets with stems, or 500g broc­col­ini ¼ cup ex­tra vir­gin olive oil pinch chilli flakes 2 cloves gar­lic, crushed rind of ½ lemon, finely zested 3 canned an­chovies, chopped 2 thick slices cia­batta or sour­dough ¼ cup parme­san, coarsely grated Gar­nish 2 ta­ble­spoons lemon-in­fused oil, or ex­tra vir­gin olive oil with a lit­tle lemon zest salt

Pre­heat oven to 180°C. Pre­pare broc­coli. Heat oil in a fry pan and add chilli, gar­lic, lemon zest and an­chovies with their oil. Siz­zle 1–2 min­utes over medium heat, stir­ring to break up an­chovies. Tear up bread and place in a food pro­ces­sor. Add the oil and the parme­san and blitz to a rough crumb. Spread out on a bak­ing tray and bake at 180°C for 10–15 min­utes un­til golden and crispy. (This crumb will keep crisp in a sealed con­tainer for up to a week.)

Bring a big pot of wa­ter to the boil with a tea­spoon of salt. Add the broc­coli or broc­col­ini and cook for 3 min­utes, so still crunchy and green. Drain and cool quickly un­der cold wa­ter. Drain well, driz­zle with lemon-in­fused oil and sea­son with salt. (Broc­coli/broc­col­ini can be pre­pared to this point a cou­ple of hours in ad­vance.) When ready to serve, mix through crispy crumb and trans­fer to a serv­ing plat­ter. Serves 6 as tapas

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