Troccoli with cherry tomatoes, bread crumbs and anchovies


500 g de Troccoli Maffei

500 g Troccoli
500 g cherry tomatoes
1 clove garlic
2 salted anchovies
60 g of stale bread
chopped parsley
extra virgin olive oil
salt to taste

Toast the bread and cut it into pieces. Dried crushed garlic in oil, then add the tomatoes split in half and a pinch of salt and cook for 10 minutes (photo 1). Flavored with basil and set aside. Wash the anchovies and diliscatele, then chop along with the parsley. Add the chopped mixture to bread crumbs. Boil Troccoli in salted water, drain them and put them in the pan with the sauce of tomatoes and half of the flavored bread (photo 2). Spread the paste on the plates and complete it with the remaining crumbs and basil leaves (photo 3).

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