Spicy broccoli rabe and anchovies, an easy and tasty side dish, made even more delicious by the slightly spicy anchovies.
For this recipe, I used the oil in which the anchovies ‘rest’, delicious and flavorful.
One of the many ways to reuse an ingredient that is not easy to dispose of.
I often use the brine oil from various ingredients to add flavor or dress pasta or even meats, to avoid throwing it away, obviously if I can consume it very quickly and after storing it in the refrigerator for a maximum of 24 hours.
Alternatively, did you know that the preservation oil of food should be disposed of and thrown away at appropriate collection centers?
In fact, throwing it in the sink, besides possibly causing clogs, could, over time, require the use of highly polluting products to unclog a pipe.
And this is just one example.
But let’s get back to the recipes.
Below, I leave you some ideas for simple and quick side dishes, suitable for every season.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs broccoli rabe (net of waste)
- 2.8 oz anchovies in oil (spicy)
- 2 tablespoons olive oil (the brine oil from the anchovies works fine)
- 1 teaspoon coarse salt (for the water)
- 3 cloves garlic
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Frying pan
- 1 Spatula
Steps
To make Spicy Broccoli Rabe and Anchovies, first clean the broccoli rabe by removing the toughest part of the stem.
You can save it to add flavor to pasta.
Cut the broccoli rabe into not too large pieces but similar in size and blanch them in plenty of salted water for 15 minutes from boiling.
Drain them well and let them cool slightly.
In a large frying pan, brown the garlic in its skin in the oil.
Add some of the anchovies and let them dissolve.
Keep a few for the final decoration if you like.
Add the well-drained broccoli rabe.
Stir for a few minutes on low heat, making sure to flavor all the ingredients.
Serve the side dish hot, decorating it with a few pieces of anchovy.
