Maria Hines, the chef-owner of Seattle's celebrated Tilth and Golden Beetle, spent a week and a half in Sicily exploring that island's food and culture before the opening of her third restaurant, Agrodolce. The resulting menu reflects the briny, bright flavors of coastal Italy: Her seared broccoli with anchovy vinaigrette is a prime example. Hines blends oil-packed anchovies with garlic and white wine vinegar, then drizzles the resulting umami-rich sauce over seared broccoli florets. Any leftover vinaigrette lends a swath of flavor to grilled fish, or provides a punchier take on a Caesar.
Seared Broccoli with Anchovy VinaigretteRecipe adapted from Maria Hines, Agrodolce, Seattle, WA
Yield: 4 servings
Cook Time: 8 minutes