Charred Broccoli with Garlic & Anchovy Oil
Deeply charred broccoli tossed in a melting garlic-anchovy oil, finished with lemon and a crunchy, briny crumb.
- broccoli, cut into florets, halved through the stem for a flat cut face; stems peeled and sliced 1 cm thick680 g
- extra-virgin olive oil4 tbsp
- anchovy fillets in oil, finely chopped4 fillets
- garlic, thinly sliced4 cloves
- chili flakes¼ tsp
- lemon, zest and juice½ lemon
- coarse breadcrumbs, or 2 tbsp pine nuts(optional)3 tbsp
- flaky sea salt
- black pepper
- 1
Bring a pot of well-salted water to a rolling boil. Drop in the broccoli for 30 seconds, then drain immediately and spread on a towel-lined tray. Pat completely dry — any surface moisture will steam instead of char.
high - 2
If using breadcrumbs, toast them in a dry skillet with a teaspoon of olive oil over medium heat until deep golden, then set aside. (Skip for pine nuts — toast them the same way.)
medium - 3
Heat your stainless skillet over high heat for 2 minutes until just smoking. Add 2 tbsp olive oil and swirl. Add the broccoli cut-side down in a single layer, working in two batches to avoid crowding. Don't stir — press the cut faces into the pan and sear undisturbed 3–4 minutes until deeply charred.
high - 4
Flip and cook 1–2 minutes more until blistered. Transfer to a plate and repeat with any remaining broccoli.
high - 5
Reduce heat to medium-low. Add the remaining 2 tbsp oil, then the sliced garlic and chopped anchovies. Cook 60–90 seconds, stirring, until the anchovies melt into the oil and the garlic is pale gold — never past gold, or it turns bitter. Add the chili flakes.
medium-low - 6
Return all the broccoli to the pan and toss to coat for 30 seconds. Off the heat, squeeze over the lemon juice and add the zest. Plate, scatter with the toasted crumbs, and finish with flaky salt and black pepper. Serve at once.
medium-low
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