Pizzette with sprouting broccoli, smoked anchovies, egg and oregano

Pizzette with sprouting broccoli, smoked anchovies, egg and oregano

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

More classic Italian flavours here. You should be able to buy fantastically sweet, oak-smoked anchovies from good delis and supermarkets, but, failing that, regular salted ones will suffice.

Ingredients

Quantity Ingredient
150g sprouting broccoli, very finely sliced
4 * pizzette bases [rid:31847], brushed with olive oil
16 smoked or salted anchovies
4 free-range eggs
2 teaspoons oregano leaves
extra virgin olive oil, for drizzling
sea salt
black pepper

Method

  1. Lay the broccoli on the pizzette bases, then divide the anchovies evenly between them. Crack an egg into the middle of each pizzette. Season well and cook in the indirect heat zone with the lid closed for 5–6 minutes until the broccoli is just tender and the egg whites are set but the yolks are still nice and runny.
  2. Serve drizzled with extra virgin olive oil and scattered with oregano leaves.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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