Pan-Sautéed Romanesco Broccoli

Ingredients

Servings: 4

Prepare the Romanesco broccoli by removing the outer leaves and trimming the tough bottom part of the core. Cut it into evenly sized florets to ensure uniform cooking, then rinse thoroughly.
Bring a large pot of lightly salted water to a boil. Add the Romanesco and cook for about 10 minutes, until tender-crisp (al dente). Drain, reserving about half a glass of the cooking water.
In a skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the minced garlic and anchovies, cooking for a couple of minutes until the anchovies begin to dissolve.
Add the Romanesco florets and sauté for 3 minutes. Stir in the olives, season with salt to taste, and continue sautéing for another 5 minutes, or until tender. If needed, splash in one or two tablespoons of the reserved cooking water to keep the broccoli moist.
Remove from the heat and finish this delicious side dish with a generous dusting of freshly ground black pepper.