Broccoli with anchovies and chilli pepper
If you can, use really fresh broccoli (still crunchy), separate the flowers and eat them raw, dressed with San Lorenzo anchovy fillets in olive oil, sautéed in a little oil, garlic and chilli pepper.
The perfect accompaniment to mozzarella (the burrata variety if possible) or grilled meat.
If you’re not keen on raw broccoli, blanch them for 4-5 minutes in plenty of boiling salted water, and dress them as above. You can also use them as a condiment for pasta.
