Broccoli, sure, but not how you know it!
A Sicilian slant gives broccoli a whack of flavour.
¼ cup golden sultanas
850g broccoli (2 large heads)
5 Tbsp extra virgin olive oil
1-2 small bird’s eye chillies, crushed
2 Tbsp pine nuts
Flaky sea salt
2 cloves garlic, peeled and crushed
200g (about 7 ounces) small mozzarella balls (if not available use a large ball of mozzarella, cubed), halved, drained and mopped
2 Tbsp red wine vinegar
1-2 anchovies in oil, drained and crushed with a knife
1 Soak sultanas in hot water for 30 minutes, then drain. Preheat oven to 200°C (400°F).
2 Trim broccoli and cut into florets. Wash and shake dry. Put 3 tablespoons of oil in a large bowl and mix in ½ teaspoon of salt and crushed chillies. Add broccoli and toss well. Transfer broccoli to a large shallow ovenproof baking dish, lined with baking (parchment) paper. Bake broccoli for 25 minutes, or until withered and browned.
3 While broccoli is baking, toast pine nuts in a slick of oil in a small frying pan (skillet), just for a few minutes until they turn golden; stir often. Transfer to a plate lined with paper towels and sprinkle with sea salt.
4 Remove broccoli from oven, toss through garlic and add mozzarella. Return broccoli to oven for 5 minutes more, until the mozzarella has softened and melted. Catch it as its peak and have everything else ready. Warm through a serving plate.
5 Mix 2 tablespoons of extra virgin olive oil in a small bowl with vinegar, ¼ teaspoon of salt, the crushed anchovies and sultanas. As soon as the cheese is ready, remove dish from the oven, slide broccoli onto warmed serving plate and drizzle with dressing. Scatter with pine nuts. Serve immediately.