This is a sort of Bagna Cauda: I add lots of herbs, lemon, a red onion and chilli to it, but it is essentially good olive oil, garlic and anchovies. I often make this to simply dress steamed vegetables, particularly if you are serving the vegetables alongside meat or fish. The sauce will keep well in the fridge if you want to make it ahead: and all it needs is to be gently heated before stirring through your steamed vegetables. Makes for a virtuous Monday meal too, on its own.
Serves 4 as a side
1 head broccoli, broken into florets
1 small bag sugar snap peas
2 anchovy fillets
1 red chilli, deseeded and sliced
3 tbsp olive oil
Juice and Zest of 1 lemon
6 large basil leaves, finely chopped
1 fat clove garlic, microplaned
1 small red onion, finely chopped
Gently fry the chopped onion, chilli and garlic in the olive oil for about 8 minutes: don’t let any part of it burn or catch, take it slowly, and fry gently. Then add the anchovies, and heat the mixture gently until the anchovies have melted away into the oil: this will take about 5 minutes. Lastly, add the herbs and lemon zest. Keep the mixture warm, but don’t let it sizzle.
Steam the broccoli and sugar snap peas for all of 4 minutes: I still like crunch to the veg.
Mix the sauce and steamed greens well, and serve immediately.