Broccolini with anchovies, raisins and pine nuts

Jill Dupleix
Broccolini with anchovies, raisins and pine nuts
Broccolini with anchovies, raisins and pine nuts Photo: Jennifer Soo
Dietary
Dairy-free

Broccolini with anchovies, raisins and pine nuts

Ingredients

100g raisins or sultanas

A good pinch of saffron threads

600g broccolini, trimmed

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

4 anchovy fillets, mashed

400g canned tomatoes, roughly chopped

1 tbsp tomato paste

Sea salt and pepper

3 tbsp pine nuts, toasted

Method

Soak raisins in warm water for 30 minutes. Mix saffron with 1 tbsp hot water. Cook the broccolini in a large pot of simmering, salted water for 4 minutes and drain. Heat olive oil in a large frying pan, add the onion and cook until softened. Add the garlic, anchovies, tomatoes, tomato paste, saffron and water, sea salt and pepper. Add the drained raisins and simmer gently for 10 minutes. Arrange the broccolini on a large platter and spoon the sauce over the top.

Scatter with pine nuts and serve.

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