Purple Sprouting Broccoli with Anchovy Sauce from What to Eat Now (Spring & Summer) by Valentine War
I eat tonnes of purple sprouting broccoli and rejoice when the first bunches appear near the end of March. Don’t pick off the leaves, as I have occasionally witnessed, as this is odd behaviour.
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Ingredients
- 600 g purple sprouting broccoli
- a good slug of extra virgin olive oil
- juice of ½ lemon
- flaked sea salt and ground black pepper
- 450 ml whole milk
- 3 fat garlic cloves
- 1 sprig of rosemary
- 8 salted anchovy fillets in olive oil, drained
- 60 ml extra virgin olive oil
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