Creamy broccoli, crunchy bread, and anchovy umami is a delicious combination.
Ingredients for 4 portions
- Fusilli 320 g
- Broccoli 400 g
- Anchovy fillets 10 (60 g)
- Extra virgin olive oil 2 tbsp (20 g)
- Handful of bread crumbs (20 g)
- Lemon juice 40 g
- Garlic cloves 2
- Salt to taste
- Chili to taste
Preparation
Add a tablespoon of olive oil and minced garlic clove to a frying pan.
Add the breadcrumbs and toast until crunchy. Set aside.
Separate the broccoli stems from the florets. Chop the stems into disks.
In the same pan used for the bread, add the remaining olive oil and chili.
Fry for a few minutes and then add the broccoli (both stems and florets) and a ladle of boiling water.
Cook for a few minutes and then add the anchovy fillets.
When the anchovies have disintegrated, blend with an immersion blender and add salt to taste.
Cook the fusilli pasta according to the instructions. Drain and add to the pan with the broccoli cream.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.