Farro with broccoli, anchovies and breadcrumbs

Ingredients

For 1 serving

• Farro75 g
• Broccoli200 g
• Anchovies in oil4
• Garlic1 clove
• Breadcrumbs10 g
• Extra virgin olive oil10 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, fish,

In season: October – March

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro for 25 minutes over medium heat.
2. Meanwhile cut the broccoli into small florets and peel and slice the tender stalk. Add them to the farro for the last 6 minutes, until tender; drain everything.
3. In the meantime toast the breadcrumbs in a dry small pan over medium heat for 2–3 minutes, stirring, until golden and fragrant; set aside.
4. In a wide frying pan, warm the olive oil over low heat with the sliced garlic, the chilli and the drained anchovies; stir for 2–3 minutes, until the anchovies melt and the garlic is just golden.
5. Add the farro and broccoli and toss for 2 minutes over medium heat, until well coated; taste before adding more salt, as the anchovies are salty. Serve sprinkled with the breadcrumbs.