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A classic anchovy-garlic sauce brightens up steamed broccoli

Bagna Cauda with Charred Broccoli

45 minutes

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Bagna Cauda with Charred Broccoli

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.




Don’t season the broccoli with salt; the bagna cauda provides plenty. Also, don't stir the broccoli during roasting. Letting it cook undisturbed allows the pieces char, for richer, deeper flavor.

45 minutes


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