Instructions

Follow the steps and taste along the way.

1. Prepare the broccoli

   Preheat the oven to 220 °C. Divide the broccoli into florets of a similar size and pat them dry. Toss with 25 ml of the olive oil, the salt, and black pepper.

   

2. Roast the florets

   Arrange the broccoli in a single layer on a baking tray, cut sides down. Roast for 18 to 22 minutes, until the undersides are browned and the stems are tender but the florets still hold their shape.

   

3. Toast the breadcrumbs

   Crumble the bread into coarse breadcrumbs. Heat the remaining 15 ml of olive oil in a pan and toast the breadcrumbs for 3 to 4 minutes, until golden and crisp. Stir them as they toast.

   

4. Add the anchovies and garlic

   Chop the anchovies and finely grate the garlic. Add them to the pan with the breadcrumbs and cook, stirring constantly, for 1 minute, until the anchovies dissolve into the oil and the garlic is fragrant. Remove the pan from the heat.

   

5. Season and serve

   Drizzle the roasted broccoli with the lemon juice and sprinkle with the lemon zest. Divide among plates and top with the anchovy breadcrumbs. Serve warm while the breadcrumbs are crisp.