Bagna Cauda with Steamed Broccoli

Ingredients

• 2 lb broccoli (Cut into large florets; do not salt)
• 6 tbsp unsalted butter
• 0.5 cup extra-virgin olive oil
• 6 cloves garlic (Thinly sliced or finely chopped)
• 1 oz oil-packed anchovy fillets (Drained; approximately 4 teaspoons minced)
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 tbsp lemon juice (For brightness)
• water (For steaming the broccoli; use enough to sit below the steamer basket)

Steps

1. 1

   Cut the broccoli into large, evenly sized florets. Set up a steamer basket over a pot containing water, making sure the water sits below the basket.

2. 2

   Place the butter, olive oil, garlic, anchovies, bay leaf, and rosemary in a small saucepan. Warm over low heat, stirring occasionally, until the butter melts and the garlic is lightly toasted and fragrant, about 10 to 15 minutes. Do not let the garlic brown deeply.

3. 3

   Remove the bay leaf and rosemary. Stir in the lemon juice, then blend the warm mixture with an immersion blender until smooth and emulsified. Alternatively, carefully transfer it to a blender and process until silky. Keep the bagna cauda warm over very low heat.

4. 4

   Bring the steaming water to a simmer. Add the broccoli to the steamer basket, cover, and steam until bright green and tender but still slightly firm, about 5 to 8 minutes.

5. 5

   Transfer the steamed broccoli to a serving platter or bowl. Do not season it with salt, since the anchovy sauce is sufficiently seasoned.

6. 6

   Serve the broccoli warm with the bagna cauda poured alongside or in a bowl for dipping.

Notes

The source notes that traditional bagna cauda may separate as it stands; blending after cooking produces a silky emulsion. Bagna cauda can be refrigerated in an airtight container for up to 1 week; reheat before serving. Broccoli may be replaced with other raw or cooked vegetables or pieces of crusty bread.

Nutrition per serving

• appetizer
• side dish
• Italian
• Piedmontese
• vegetarian-friendly option
• steamed
• gluten-free
• make-ahead