By Louise Sammut – Prep/cook: 30min – Serves 4
Ingredients
1 medium broccoli florets and stem
1 tub Benna Irkotta Friska
1 ġbejna moxxa
2 cloves garlic halved
3 tablespoons olive oil
3 slices stale bread
4 anchovy fillets
2 tablespoons fresh parsley finely chopped
½ mild chilli deseeded and chopped
Method
Cut the broccoli into florets and stems. Slice off the tiny buds from the florets and set them aside for garnish. Peel the tough outer layer of the broccoli stem, then dice the stem into small cubes. Boil the florets until tender, about 5 minutes, drain well and let them cool slightly.
Sauté the broccoli stem cubes in a pan over medium heat with 1 tablespoon olive oil and 1 clove garlic until golden, about 5 minutes. Set aside.
Tear the bread into small chunks, then use a food processor to reduce to coarse breadcrumbs. In the same pan, heat 2 tablespoons olive oil over medium heat. Add anchovies, 1 tablespoon olive oil, chilli, and the remaining garlic, stirring until fragrant. Add the breadcrumbs and toast until golden and crisp, around 5–7 minutes. Stir in parsley, then remove from heat.
Blend the boiled florets with ricotta, chopped ġbejna, salt, and black pepper until smooth. Taste and adjust seasoning as desired. Transfer the dip to a serving dish, top with the sautéed broccoli stems, and scatter the reserved raw broccoli buds for crunch. Sprinkle generously with crispy pangrattato, drizzle with a little extra olive oil, and serve with toasted bread.
