THINK. EAT .DRINK Community

A green oasis for the very best ethical businesses,
suppliers, restaurant & events out there!

Foods of March Springtime Menu- Starter

Foods of March Springtime Menu- Starter

Purple Sprouting and Anchovy Bruschetta

 Serves 2

12 stems of purple sprouting broccoli, trimmed.

4 anchovy fillets

1 clove garlic, halved

Pinch of salt

4 tbsps extra virgin olive oil

2 slices of good sour dough, or ciabatta, toasted

Zest of 1 lemon

½ fresh red chii, deseeded finely sliced

Black pepper to taste

 

1) In a pestle and mortar, pound together ½ clove of garlic, the anchovy fillets and salt until they form a smooth paste.

2) Stir in two tbsp of olive oil

3) Steam or blanch your broccoli, until just tender (about 3 minutes)

4) Drain and dress immediately with the garlic and anchovy mixture. 

5) Rub your toasted bread with garlic and drizzle with the remaining olive oil.

6) Pile on your marinated broccoli, and top with the sliced chili, and grated lemon zest.

7) Season to taste with black pepper, and serve

 

< Back To Our Community


Comments (0)



This thread has been closed from taking new comments.

Contact

34b York Way
London
N1 9AB

T: +44 (0) 20 7113 4221
E: info@thinkeatdrink.co.uk

Email Signup

Sign up to recieve the latest T.E.D news and offers

Website Design by Ignite Hospitality Consultants Ignite Flame