Charred broccolini, anchovy & breadcrumbs
Broccolini that's been blanched and then properly charred in a smoking pan is a different vegetable to the one you boiled as a child. Picual is the right oil because it can take the heat and it has the backbone to stand up to the salt of the anchovy and the bite of chilli.
Ingredients
- 400g broccolini (or tenderstem)
- 4 tbsp Andalusian Picual EVOO
- 4 anchovy fillets in oil, chopped
- 2 garlic cloves, sliced
- ½ tsp red chilli flakes
- 40g coarse sourdough breadcrumbs
- Zest and juice of ½ lemon
- Sea salt
- Black pepper
Method
- 01
Bring a wide pan of salted water to the boil. Drop the broccolini for 90 seconds, no more. Lift out and pat very dry.
- 02
In a large skillet, warm 2 tbsp Picual over medium heat. Add the breadcrumbs and toast, stirring, until deep gold. Tip onto a plate and wipe the pan.
- 03
Return the pan to high heat with another tbsp of oil. When it shimmers, add the broccolini in one layer. Do not move it for 2 minutes — you want char. Toss, char again.
- 04
Push the broccolini to one side. Add the last tbsp of oil, the garlic, chilli and anchovy to the bare patch. Stir for 30 seconds until the anchovy melts, then toss everything together.
- 05
Off heat, add lemon juice. Tip onto a warm platter. Scatter the breadcrumbs, lemon zest, more pepper, and a final drizzle of raw Picual.