Slow-cooked broc­coli stalks

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 4-6 The stalks are the most de­li­cious part of broc­coli. Some­times the ends can be a lit­tle woody but cook­ing for a good amount of time ten­derises them. — a cou­ple of hand­fuls of broc­coli stalks (ei­ther flo­ret stems or main stalks) — knob of but­ter — ex­tra-vir­gin olive oil,

for cook­ing — 2 an­chovies — pinch of dried chilli — 1 clove gar­lic, crushed Bring a pan of well-salted water to the boil then drop in the broc­coli stalks and blanch for 2 min­utes. Strain and when cool enough to han­dle chop into lit­tle pieces.

Place a pan large enough to hold the broc­coli over a medium heat, add the but­ter and a glug of oil, then the an­chovies, chilli and gar­lic and stir well to com­bine.

Add the broc­coli stalks and stir. Turn the heat to low, place a lid on the pan and cook for 35 to 40 min­utes, stir­ring oc­ca­sion­ally.

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