Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

NEW SEASON. NEW RECIPES. NEW BOOK. SAVE 40%!

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.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial