Master Recipe

Broccoli-Anchovy Sauce

NOTE: This recipe can be made with cauliflower, broccoli rabe, kale, turnip greens, or collards. Simply adjust blanching time to insure that vegetable is cooked only until crisp-tender or slightly wilted. The hot red pepper flakes can be omitted from the master recipe or any of the variations for a milder sauce. Serve with orecchiette or shells if using broccoli or cauliflower. When made with leafy greens, this sauce works well fusilli or penne. If making the master recipe, feel free to use the anchovy-packing oil to help make up the ¹/₃ cup olive oil needed.

  1    medium head broccoli (about 1¹/₂ pounds)
Salt

  ¹/₃    cup extra-virgin olive oil

  4    medium garlic cloves, minced

  1    2-ounce can anchovy fillets, drained and minced

  ¹/₂    teaspoon dried red pepper flakes