Difficulty: Easy - for beginners
Dietary guidance: g d
5 tbsp. extra virgin olive oil
500g purple sprouting broccoli
25g toasted pine nuts
salt and pepper
Steam or boil the broccoli for a few minutes in salty water, but be sure to leave it al dente.
In a pan, heat the oil and add the anchovies, melting them with the back of a wooden spoon until dissolved. Add the capers, then sautee the broccoli until lightly coloured. Check the seasoning, adding salt and pepper if necessary. Serve by sprinkling toasted pine nuts on top, as a side to a pork roast.