Broccolini with Anchovy & Garlic

Though I’m not a big fan of American broccoli, broccolini—also called broccoli di cicco—is one of my favorite vegetables. The stems are more tender and flavorful than their American counterpart and the fleurettes are smaller, but overall is not as acidic and harsh as its cousin, broccoli rabe. Here, the al dente stems contrasting with the sweet and spicy fleurettes is perfect with my favorite accompanying anchovies, and the heat of the peperoncino adds the perfect finishing note.

Serves 4

2 tablespoons extra virgin olive oil

1 pound broccolini, trimmed

½ tablespoon coarse sea salt, plus additional for finishing

4 to 5 anchovy fillets, packed in olive oil (preferably Sicilian)

1 garlic clove, finely minced

1 peperoncino, crumbled, or to taste

Freshly ground black pepper

1 tablespoon lemon juice

1. Add the olive oil to a large sauté pan over medium heat and heat until the oil is shimmering. Add the broccolini to the pan and season with ½ tablespoon of salt. Sauté, tossing to coat well in the oil, until the broccolini is bright and glossy, about 4 minutes.

2. Stir in the whole anchovies, garlic, and the peperoncino to taste. Continue sautéing until the broccolini is just tender but still al dente, 6 to 8 minutes more.

3. Season with salt and pepper to taste and the lemon juice. Serve immediately.