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Broccoli Bagna Càuda

4.2

(11)

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Broccoli Bagna CàudaMichelle Tam & Henry Fong

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Cooks' Note

Not a big fan of anchovy? Don't wig out, dude: they won't overpower the dish. Anchovies just enhance the umami!

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
2 tablespoons macadamia nut oil or fat of choice Kosher salt
Kosher salt
Freshly ground black pepper
6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

Preparation

  1. DO THIS:

    Step 1

    1. Preheat the oven to 400°F with the rack in the middle position.

    Step 2

    2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.

    Step 3

    3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.

    Step 4

    4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.

    Step 5

    5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.

Reprinted with permission from Nom Nom Paleo: Food for Humans by Michelle Tam + Henry Fong. Nom Nom Paleo copyright © 2013 Michelle Tam & Henry Fong. Published by Andrews McMeel Publishing, LLC.
TagsBroccoli/BroccoliniVegetableMacadamia NutNutLemonCitrusFruitAnchovyFishSeafoodSideStarterDinnerGluten FreeEasyQuickWeeknight MealsCookbooks

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