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A classic anchovy-garlic sauce brightens up steamed broccoli

Bagna Cauda with Charred Broccoli

45 minutes

Bagna cauda, a Piedmontese sauce-like dip, is a heady mixture of butter, olive oil, lightly toasted garlic and umami-rich anchovies. We gave ours a layer of herbal flavor with the addition of bay and rosemary and added some brightness with lemon juice. In traditional bagna cauda, the garlic and anchovies separate to the bottom upon standing. To avoid this, we blended the mixture after cooking to yield a silky, emulsified dip. If you're using oil-packed anchovies from a jar, you’ll need about 1 ounce of drained fillets (4 teaspoons minced). Our broccoli is just one option for serving with bagna cauda; offer any number of raw or cooked vegetables, or even pieces of crusty bread. Bagna cauda can be refrigerated in an airtight container for up to a week; reheat before serving.

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AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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