Preparation

This is Italian cooking at its finest: a handful of quality ingredients, a hot pan, and restraint. The anchovies melt into the olive oil, creating a silky, savory sauce that clings to every floret of broccolini. It's the kind of simple preparation that makes you understand why Italian food has conquered the world.

Preparation

1. Bring a large pot of salted water to a boil. Blanch the broccolini for 2 minutes, then drain well and pat dry with a kitchen towel.
2. Heat the olive oil in a large skillet over medium heat. Add the minced anchovies and cook, stirring, until they dissolve into the oil (about 1-2 minutes).
3. Add the sliced garlic and a pinch of red pepper flakes. Cook until the garlic is fragrant and just beginning to turn golden, about 1 minute.
4. Add the blanched broccolini to the pan and toss everything together, cooking for 2-3 minutes until the broccolini is tender and coated in the anchovy-garlic oil.
5. Serve immediately, with extra red pepper flakes on the side.

Trust the process: If you're new to cooking with anchovies, know that they don't make the dish taste fishy—they add a complex saltiness and depth that's utterly addictive. Give it a try and you'll understand why Mediterranean cooks rely on them so heavily.