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Roasted bagna cauda broccoli

2-2Author Notes: This dish reminds me of bagna cauda, with a twist. This rendering adds a few classic Caesar salad flavors, and toasted almonds, for fun. – mariaraynal —mariaraynal

Food52 Review: For a dish that’s packed with assertive flavors — garlic and anchovy — it also contains a whole lot of subtlety. Roasting the broccoli caramelzes Th (…more) —The Editors

Serves 4

  • 1head of broccoli, chopped into florets
  • 3tablespoons butter
  • 1tablespoon olive oil
  • 2cloves garlic, minced
  • 2anchovy fillets
  • A splash of white wine
  • A big squeeze of lemon, preferably Meyer
  • Parmesan cheese, for dusting
  • 1/4cup sliced or slivered almonds, toasted
  • Salt and pepper, to taste

Preheat oven to 425. Arrange broccoli florets on a Silpat or parchment-lined cookie sheet. Season with salt and pepper and drizzle with olive oil. Roast for 20-25 minutes and remove.

In a small skillet, melt butter and olive oil over medium heat. Add garlic and anchovy and saute for about three minutes. Add wine and lemon and allow to reduce for a minute or two. Season with black pepper if desired.

Meantime, in another small skillet over medium heat, toast almonds until they are lightly browned, taking care not to burn them.

Drizzle sauce and sprinkle almonds and parmesan cheese over broccoli, then serve. Or, dip the broccoli in the sauce at the table. Enjoy!


By mariaraynal

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