Broccolini with anchovy and aged parmesan

Broccolini. Photo: Jennifer Soo

Everyone knows greens are good for you but it doesn't necessarily mean we thrill at the idea of eating them. Good recipes are key, such as this Guy Grossi dish which turns the humble brassica into a delicious side or a light, flavour-packed meal.


1 bunch broccolini

1 tablespoon olive oil

1 shallot, finely diced

1/2 small clove garlic, finely diced

6 anchovies, chopped

100ml chicken stock or water

salt and pepper, to taste

parmesan cheese, in the piece, to taste


Bring a pot of water to the boil. Place the broccolini in the water and simmer until tender, just until a knife easily goes through the stalk. Drain and set aside.

Warm the olive oil in a fry pan and saute the shallot and garlic until translucent. Add the broccolini and anchovies and season with salt and pepper. Add the chicken stock or water and cook for a few minutes or until liquid is reduced by half. Serve the broccolini with a generous grating of parmesan cheese.