Name: Broccoli cheese with anchovy and chilli crumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 small heads broccoli, thick stalks trimmed, quartered; Olive oil, for drizzling; 30 gm butter, coarsely chopped; 30 gm plain flour; 375 ml (1½ cups) warm milk; 60 gm (¾ cup) coarsely grated parmesan; 60 gm coarsely grated provolone piccante (see note); Anchovy & chilli crumb; 60 gm fresh sourdough breadcrumbs; 4 anchovy fillets, finely chopped; 1 garlic clove, crushed; ½ tsp dried chilli flakes; 1½ tbsp olive oil

Okay, sure, this dish is smothered in white sauce and topped with salty, spicy breadcrumbs, but it’s mainly broccoli – right?

Ingredients

3 small heads broccoli, thick stalks trimmed, quartered

Olive oil, for drizzling

30 gm butter, coarsely chopped

30 gm plain flour

375 ml (1½ cups) warm milk

60 gm (¾ cup) coarsely grated parmesan

60 gm coarsely grated provolone piccante (see note)

Anchovy & chilli crumb

60 gm fresh sourdough breadcrumbs

4 anchovy fillets, finely chopped

1 garlic clove, crushed

½ tsp dried chilli flakes

1½ tbsp olive oil

Method

1.Preheat oven grill to high. Place broccoli in a baking dish to fit snugly, drizzle with oil, season to taste and grill until tender and beginning to char (10-12 minutes).

2.Melt butter in a saucepan over medium heat, add flour and cook, stirring, until sandy-coloured (2-3 minutes). Remove from heat and gradually whisk in milk. Return to low heat, stir until thickened (3-5 minutes), then stir in cheeses until melted.

3.For the anchovy and chilli crumb, toss ingredients in a small bowl to coat in oil and combine. Pour sauce over broccoli, top with crumb and grill until golden and bubbling (4-5 minutes). Serve hot.

Provolone piccante is available from select delicatessens. If it’s unavailable use aged cheddar instead.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Kirsten Bookallil

Ingredients

Method

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