How are you? I hope you’re fine and enjoying the sunny beginning of March! How is it for the readers of America and Australia?
Here comes a recipe that I found a year ago on the fabulous website Food52. I already told you about this website. There, is the great online shop PROVISIONS, but above all, it’s a great platform which brings together cooks from all over the world to exchange recipes and ideas. Plus, the pictures are all very nice.
Anyway, this recipe became a classic at home. It’s very quick, easy and delicious. What else? I encourage you to try it!

broccoli, almond and anchovy


1 head of broccoli, chopped into florets
2 anchovy filets
A big squeeze of lemon.
1 tablespoon olive oil
2 tablespoons butter
A splash of white wine
1 clove garlic, minced
2 tablespoons sliced almonds
Parmesan cheese.


1. Preheat the oven to 180ºC (360ºF). Arrange broccoli florets on a parchment-lined cookie sheet. Season with salt and pepper and drizzle with olive oil. Roast for 15-20 minutes and remove from oven.
2. In a small skillet, melt the butter and olive oil over medium heat. Add the garlic and anchovy and saute for about three minutes. Add the wine and lemon and allow to reduce for a minute or two. Season with black pepper if desired.
3. Meanwhile, in another small skillet over medium heat, toast the almonds until they are lightly browned, taking care not to burn them.
4. Drizzle the sauce and sprinkle the almonds and parmesan cheese over the broccoli, then serve. Or, dip the broccoli in the sauce at the table.

roasted broccoli

roasted broccoli


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