Time 25 minutes

Serving 4

• ½ pound broccoli di ciccio, broccolette or regular broccoli
• 4 garlic cloves
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 4 (1-inch thick) slices day-old pain au levain or rustic white bread
• 6 anchovies, roughly chopped
• ½ teaspoon chile flakes
• Juice and finely grated zest of ½ lemon
• Salt, to taste
• ½ cup grated pecorino Romano cheese

Step 1
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. If using regular broccoli, cut into 2-inch pieces. Trim broccoli di ciccio or broccolette but leave whole. Blanch broccoli until bright green and just tender, about 1 minute. Transfer to ice water to cool. Let drain and squeeze out extra moisture. Roughly chop broccoli into bite-size pieces.

Step 2
Mince 3 garlic cloves and halve the remaining one.

Step 3
Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high until hot but not smoking. Fry 2 pieces of bread until golden brown, about 2 minutes per side. Set bread aside. Repeat with 2 more tablespoons olive oil and remaining bread.

Step 4
Add remaining tablespoon oil to skillet. Add minced garlic, the anchovies and chile flakes, and cook for about 30 seconds or until fragrant. Add broccoli and heat until warmed through, 1 to 2 minutes. Turn off heat and stir in lemon juice and zest and a pinch of salt, or to taste.

Step 5
Rub fried bread with garlic clove halves and sprinkle with some of the cheese. Place broccoli on top of bread and garnish with more cheese.