In Italy, this warm, garlicky dip is traditionally served with raw vegetables, like baby carrots and radishes, but it is also good with lightly steamed sprouting broccoli.
SERVES 4
PREP TIME 10 MINS
COOK TIME 10 MINS
Equipment:
Mortar and pestle
Recipe Ingredients:
| 500 g purple sprouting or young broccoli spears, trimmed |
| 4 chopped anchovies |
| 2 garlic cloves, crushed |
| 3.5 fl oz (100 ml) extra virgin olive oil |
| 25 g cold butter |
| 1 tsp lemon juice |
| Sea salt and freshly ground black pepper |
Recipe Methods:
| 1 Steam the broccoli for no more than 5 minutes until it is just al dente. |
| 2 Put the anchovies into a mortar and pestle, and grind them to a paste. Put them in a small saucepan along with the garlic and oil, and heat gently for 2 minutes until the garlic is lightly coloured, but not brown. |
| 3 Remove the pan from the heat and use a wire whisk to add the cold butter in small pieces, beating well between additions. |
| 4 Add the lemon juice and continue to whisk until the mixture emulsifies slightly, then season to taste. Serve the dipping sauce warm with the broccoli. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 126.44 g | Fibre : 13.15 g |
| Iron : 4.86 mg | Sugar : 8.71 g |
| Calcium : 276.83 mg | Sodium : 557.07 mg |
| Potassium : 1677.56 mg | Calories: 1295.15 kcal |
| Protein : 17.97 g | Vitamin A : 3748.59 IU |
| Vitamin C : 449.81 g | Carbohydrates : 22.41 g |
| Saturated Fat : 27.55 g | Cholesterol : 63.35 mg |