Recipe for Broccoli and Carrot Side Dish with Anchovies
A delightful side dish of broccoli and carrots enriched with anchovies, onions, and garlic, perfect to accompany meat or fish dishes. Easy and quick to prepare, with the addition of toasted pine nuts for a crunchy touch and a pleasant contrast of flavors.
Instructions
- Start by cleaning the vegetables: separate the broccoli into florets and wash them thoroughly under running water.
- Peel the carrots and slice them thinly.
- Finely slice the onions.
- Heat the extra virgin olive oil in a large skillet and add the onions and crushed garlic. Sauté until they become translucent, being careful not to burn them.
- Add the carrots to the skillet with two tablespoons of water, cover with a lid and let cook for about 5 minutes.
- Then add the broccoli, the previously desalted and cleaned anchovies, adding another four tablespoons of water. Cover the skillet again and let cook for another 10 minutes.
- At the end of cooking, adjust the salt if necessary (pay attention to the anchovies which are already salty) and serve the side dish warm.
Notes
For a crunchy touch, add some toasted pine nuts or slivered almonds to the dish before serving. This will not only add texture but also a pleasant contrast of flavors that pairs well with the sweetness of the carrots and the bold taste of the anchovies.