First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Recipe courtesy of Mario Batali
1 bunch Broccoli
2 Tbls. extra-virgin olive oil
4 garlic cloves, halved
5 marinated anchovy fillets, roughly chopped
kosher salt and freshly ground black pepper
2 Tbls. toasted bread crumbs
Cut broccoli into florets with long stalks attached.Bring a large pot of salted water to a boil. Meanwhile, warm olive oil in a 12- to 14-inch sauté pan over medium-low heat. Add garlic and anchovies, cook, stirring often, until just golden brown and fragrant, 5 mins. Meanwhile, plunge broccoli into boiling water and cook for 1 minute. Drain broccoli, pat dry, and add to the garlic and anchovies. Cook, uncovered, over low heat for 10 to 12 minutes, until tender but still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature sprinkled with the bread crumbs.