Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 500grams young broccoli spears, trimmed
- 4 anchovies, chopped
- 2 cloves garlic, crushed
- 1/3 cup extra virgin olive oil
- 25grams cold butter
- 1teaspoons lemon juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Description
In Italy, this warm, garlicky dip is traditionally served with raw vegetables, like baby carrots and radishes, but it is also good with lightly steamed sprouting broccoli.
Method
Step 1 of 4
Steam the broccoli for no more than 5 minutes until it is just al dente.
Step 2 of 4
Put the anchovies into a mortar and pestle, and grind them to a paste. Put them in a small saucepan along with the garlic and oil, and heat gently for 2 minutes until the garlic is lightly coloured, but not brown.
Step 3 of 4
Remove the pan from the heat and use a wire whisk to add the cold butter in small pieces, beating well between additions.
Step 4 of 4
Add the lemon juice and continue to whisk until the mixture emulsifies slightly, then season to taste. Serve the dipping sauce warm with the broccoli.
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