Broccoli All'uvetta (Broccoli With Raisins)
Updated Oct. 11, 2023
- Total Time
- 42 minutes
- Prep Time
- 30 minutes
- Cook Time
- 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- ¼cup olive oil
- 4garlic cloves, peeled and chopped
- 4anchovies in oil
- ½cup bread crumbs
- ½cup raisins soaked in water
- 2bunches broccoli
- Salt to taste
- ¼cup pine nuts
Nutritional analysis per serving (6 servings)
301 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 9 grams protein; 576 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a frying pan, melt the butter and add half the olive oil. Gently saute the garlic until soft but not brown. Add the anchovies and cook 5 minutes, mashing the anchovies. Remove from heat and set aside.
- Step 2
In a separate pan, fry the bread crumbs with the remaining oil, stirring continuously until well browned, about 2 minutes. Set aside.
- Step 3
Drain the raisins and set aside. Cook the broccoli in salted boiling water for 3 minutes. Drain thoroughly. Arrange on a round dish. Sprinkle with raisins and pine nuts, then pour the garlic-anchovy sauce over all. Sprinkle with bread crumbs and serve.
Private Notes
Comments
Over pasta, crumbs on top
I served this with grilled spatchcocked chicken that had a light pesto rub. The only changes I made were to rehydrate the raisins with port and I went light on the anchovy. Nice quick recipe.
Over pasta, crumbs on top