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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
pounds broccoli, florets cut into 2-inch pieces, stems peeled, halved and sliced 2 inches thick (about 12 cups)
tablespoons extra-virgin olive oil, divided
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