Ingredients
- Salt
- 1 bunch broccolini, washed and trimmed, cut into 2-inch lengths
- 1/4 cup extra-virgin olive oil
- 6 anchovy fillets
- 1/2 teaspoon crushed red pepper flakes
- 2 large cloves garlic, chopped
- 3 tablespoons capers, chopped
- 1/4 cup finely chopped flat-leaf parsley
- 1 carrot, peeled, cut into thin matchsticks
- 2 small zucchini or 1 medium, cut into fat matchsticks
- 1 red bell pepper, seeded, quartered lengthwise and thinly sliced crosswise
- 1 bunch scallions, cut into 2-inch lengths on the bias
Directions
Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.
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By Stango Dango
Phoenix, AZ
on July 24, 2011
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This will become a staple in my house. I have never tasted anchovies before this and it was awesome. I couldn't find broccolini here in Phoenix. So, I just bought a bag of broccoli and cauliflower. I also added a chopped shallot. The cheese on the veggies after being heated was a great added touch. My dogs went crazy and I had to share some with them. lol Next time I make this I will leave out carrots and use corn as the other writer said. I am not great fan of carrots. I also added some frozen green beans that I had to use before they went bad. This was so easy and a healthy meal alone. I had a big slice of corn bread with it. DELISH!
By dfleig_6281154
Roxboro, NC
on January 08, 2011
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Made this side dish a few nights ago and I was not disappointed. It had so much flavor and it's healthy! The only things I left out were the capers and scallions. Didn't miss them at all. What a great side dish. I plan on making it again this coming week. Thanks Rachael for another great recipe.
By daynac151
New Orleans, LA
on February 22, 2010
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This recipe was easy and delicious! The only thing I changed was I substituted the carrots with a small white onion. I followed the directions and cooked the broccolini first then I cooked the onion for about 2 minutes then added the rest of the veggies! Everything was crunchy and cooked perfectly! I will definitely be making this recipe again! Thanks Rachael!
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