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Bagna Cauda with Steamed Broccoli
Bagna cauda, a Piedmontese sauce-like dip, is a heady mixture of butter, olive oil, lightly toasted garlic and umami-rich anchovies. (Bagna cauda translates to warm bath.) 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.
6
Servings
Tip
Don't season the broccoli with salt; the bagna cauda provides plenty.
30 minutes
Ingredients
-
8
tablespoons (1 stick) salted butter
-
¼
cup extra-virgin olive oil
Directions
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01In a small saucepan over low, combine the butter, oil, garlic, anchovies, bay leaves, rosemary and pepper flakes. Cook, stirring occasionally, until the garlic is lightly toasted and the anchovies have disintegrated, 15 to 20 minutes.
