This traditional broccoli dish is believed to be one of the first to be made with broccoli when the Romans or possibly the Etruscans realised the flower heads on wild brassica plants had a delicate flavour, broccoli coming from the Italian word brocco = shoot. This dish is still traditional in the central provinces of Italy, especially around Rome.
- 2 litres water
- 1 kg broccoli, whole heads, hard stalks removed
- 450 ml broccoli cooking liquid
- 12 garlic cloves, crushed and mashed, chopped small
- 45 ml olive oil
- 30 g anchovies (optional)
- 2 garlic cloves, for cooking water
- 15 ml wine vinegar (optional)
- 10 g salt
Bring a pot of salted water with one clove of garlic to the boil. Add broccoli pieces, cook for five minutes.
Drain, reserve liquid and keep warm.
Mash the broccoli. Put oil in a frying pan. Over a low heat sauté garlic with broccoli.
If using anchovies fry them with the garlic.
After 10 minutes add a splash of wine vinegar.
Loosen the mixture with a few ladles of the broccoli cooking liquid.
Serve with pasta, polenta or on its own.
A dish of Lazio, this is a creative way of binding melting cheese to bread and still create a traditional crostini. The anchovies are a touch of genius. This recipe is adapted from the Tor Tre Ponti Cultural Association Cookbook which lists it as a second plate. We think it is a perfect breakfast crostini or an antipasta crostini.
- 6 homemade bread cut into 2 cm thick slices, crusts removed, cut into 4 cm x 7 cm pieces
- 375 g mozzarella cheese, cut into 4 cm x 7 cm slices
- 160 g butter, melted
- 90 ml milk
- 6 anchovies, cut small
- 10 g black pepper
- 4 skewers
Preheat oven to 200ºC.
Sprinkle black pepper on the mozzarella pieces, place a piece of bread on the skewer followed by a slice of mozzarella, alternate for a total of 8 pieces of bread and 6 pieces of mozzarella, the bread bookending each skewer. Push together to adhere the mozzarella to the bread.
Repeat with remaining bread, cheese and skewers.
Place the skewers on the edges of a deep pan, raised above the bottom of the pan. Drizzle melted butter on the edges of each of the bread pieces.
Bake for 20 minutes.
Add the anchovies to the remaining melted butter, sauté until the anchovies begin to melt, add the milk, heat through.
Remove the skewers from the streamers, serve with the anchovy sauce poured on top of each one.
Recipe © Associazione Culturale Tor Tre Ponti
Photo © Editions Fricot