Wash and clean the broccoli, break off the most tender parts – the florets – and cook them in boiling, salted water for 10 minutes. Strain them, put the in a bowl, squash them with a fork and season with olive oil, salt and pepper. Toast the slices of bread in a preheated oven, at 180 °C, for 5 minutes; take them out, leave to cool and then spread the creamed broccoli on them. Top each crostino with half a spoonful of Cannellini beans (drained of their water) and one of the anchovy filets (strained of their oil) seasoned with the spicy sauce. The finishing touch: a “sprinkling” of grated lemon peel and voilà, your spicy crostini with broccoli anchovies and Cannellini are ready... and delicious!