anchovy paste

Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different – and no more difficult – than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.

Broccoli With Anchovies and Garlic

broccoli,

Salt

olive oil

garlic

hot red pepper flakes

Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.

Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.

Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

This is such a simple, easy recipe to use up excess zucchini! Anchovies (or anchovy paste) adds such a delicious salty depth. It doesn't taste fishy at all.

Spicy Sauteed Shredded Zucchini with Anchovies

zucchini (about 3 medium), trimmed

Tablespoons avocado or coconut oil

garlic cloves, minced or pressed (about 1 T)

anchovy

red pepper flakes

black pepper

Shred the zucchini with the large holes of...

Shred the zucchini with the large holes of a box grater or in a food processor with the shredding disk.

Toss the zucchini with 1 tsp salt and...

Toss the zucchini with 1 tsp salt and let it drain in a fine-mesh strainer in the sink (or over another bowl) for 10 minutes.

Transfer the zucchini (in batches, if possible) to...

Transfer the zucchini (in batches, if possible) to a clean kitchen towel and squeeze out the extra liquid. Seriously, squeeze until your hands hurt. Try to get as much water out of the zucchini as possible. It helps to squeeze it in smaller batches.

Heat the oil in a large nonstick skillet...

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, anchovy, and red pepper flakes and cook, mashing the anchovies into the oil, about 30 seconds.

Add the zucchini and cook, stirring occasionally until...

Add the zucchini and cook, stirring occasionally until tender. It should take about 7 minutes.

Add a few pinches of black pepper, taste,...

Add a few pinches of black pepper, taste, and adjust the seasonings according to your tastes. Serve immediately. 

Make your own homemade Caesar Salad Dressing with this simple recipe. Packed full of flavor and delicious over crisp Romaine lettuce!

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Broccoli With Anchovies and Garlic

Spicy Sauteed Shredded Zucchini wit...

Homemade Caesar Salad Dressing

Top 3 anchovy paste recipes from across the web

The most viewed anchovy paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli With Anchovies and Garlic

Spicy Sauteed Shredded Zucchini wit...

Homemade Caesar Salad Dressing

The most viewed anchovy paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine