Anchovy
Roasted Bagna Cauda Broccoli
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88 Reviews
mauralindsay
May 13, 2023
Could I substitute anchovy paste for the anchovies? If so, in what measurement? Thanks.
itscal
December 16, 2020
An instant favorite.
I served the broccoli with rice, and will double the sauce next time so there is more than enough for the rice.
I served the broccoli with rice, and will double the sauce next time so there is more than enough for the rice.
Linda
February 28, 2016
This is one of the most delicious roasted broccoli recipes I've ever made. I left out the anchovies and toasted almonds. It was fabulous without these two ingredients.
Patricia C.
December 13, 2015
I want to make this for Christmas dinner but my daughter is allergic to seafood. Do you think that the dish would be diminished by the lack of anchovies?
NotTooSweet
September 5, 2014
Seriously delicious sauce! I love roasted broccoli and that sauce took it to a whole new level. The crunch of the almonds and dusting of cheese was also genius. Looking forward to using the sauce on lots of other roasted veggies. Thanks!
hayley.marcus
May 5, 2013
After you make the sauce, what do you do with the anchovy filets - chop them up, remove them, or something else?
mariaraynal
May 6, 2013
The anchovy fillets should melt into the sauce. You can also chops them up before adding them to the pan if you prefer.
Eric W.
February 21, 2012
Awesome. Subbed colatura for the anchovies, left out salt - cheese, colatura are enough.
Westminstress
February 2, 2012
This was delicious! I subbed pinenuts for almonds and had no white wine, so used extra Meyer lemon for acidity. Served over polenta, and everybody loved it! Thanks for the great recipe.
lschrive
January 18, 2012
This is delicious! My 21 month old daughter ate most of it before her Dad and I could get some! Thank you for this! Will try the dressing on other vegetables too!
bottomupfood
March 2, 2011
This was incredible. I love the dressing on lots of other vegetables, too! Really good paired with a vegetable and a bit of polenta on the side.
mariaraynal
May 28, 2011
You could even layer the broccoli atop the polenta and pour on some extra dressing... Bet that would be delicious too. Thanks for the idea!
aussiefoodie
February 27, 2011
I was looking for a new way to cook broccoli, to perk up a weekend dinner at home. This was delicious! Roasting the broccoli gave it a whole new take, and the flavors of garlic, anchovies and lemon really gave the dish so much pizzaz! Thank you - so much better than boring steamed veg!
mariaraynal
May 28, 2011
Thanks! One of the days I'm going to try the dressing over steamed veggies to shake things up.
editrix
January 31, 2011
I thought I was a fan of roasted broccoli (and pretty much any other roasted veggie, especially those of the cruciferous sort) before . . . but your recipe has made me an evangelist! My mods: I used half and half proportions of butter and olive oil; I toasted a mixture of half almonds, half pine nuts since that was what I had on hand; and I grated some lemon zest into the bagna cauda for a little extra ooh-la-la. The anchovy umami blends with the nutty broccoli and toasted nuts in the most ingenious way, and I love the spark of citrus and wine to balance it out. Thank you for a recipe I'll go back to again and again (and again)!
mariaraynal
February 1, 2011
Great edits to the recipe, and I love your user name! Thanks for making the recipe and posting about it!
cookinginvictoria
January 20, 2011
I made this tonight, and it was devoured by my family. The flavors are so vibrant -- I loved the combination of anchovies, garlic and lemon in the sauce. No almonds in the house, so I substituted pine nuts. Such a yummy recipe -- I will definitely make this again. So nice to have another broccoli recipe in my arsenal. My five year old daughter loves eating broccoli so I am always looking for new ways to prepare it.
mariaraynal
January 21, 2011
I'll bet the pine nuts were fantastic. I love to hear when kids enjoy eating broccoli and this recipe. Thank you for commenting!
NuM N.
January 14, 2011
This was INSANELY delicious! I could eat this all day everyday - what a pleasant surprise. Thanks for the recipe
stinkycheese
December 30, 2010
This was delicious. I used cauliflower, and could imagine adapting this to many other roasted veggies. Thanks. It's the perfect way to "hide" anchovies, which my husband says he doesn't like. ;-)
mariaraynal
January 21, 2011
I've found that so many people think they don't like anchovies until they taste them in a sauce or dressing like this. Cauliflower is a great idea. Thrilled that you enjoyed it!
ees
November 29, 2010
I made this tonight and it was amazing! I left out the anchovies and it still turned out perfectly. Thank you for the recipe!
Minimally I.
June 10, 2010
This was phenomenal. I made it last night without the almonds (we were out), added a BIG pinch of red pepper flakes and served it over pasta. I'm so glad I made enough for leftovers tonight. Great recipe!
mariaraynal
June 25, 2010
I'm so glad you liked it, and I'm going to try it over pasta too. Smart thinking!
Tribeca M.
February 13, 2010
Just made it again. yummmy! My husband , kerry proposed to me on Valentines day 9 years ago, so I'm making a pre-Vday special dinner.
Savorykitchen
January 30, 2010
Making this tonight for dinner - can't wait!
Savorykitchen
January 31, 2010
This was side for us last night with some grilled lamb - the anchovies were a really delicious counterpoint to the lamb. I mad ea few changes based on what I had at hand and the rest of menu: I used white anchovy fillets instead of canned or salt-packed, and I used crunchy breadcrumbs instead of nuts b/c I had them close to hand in the kitchen and I left out the cheese b/c the rest of the meal was already sort of rich.
Really delicious, thanks for sharing.
Really delicious, thanks for sharing.
mariaraynal
February 16, 2010
Great edits to the recipe -- I definitely plan to try all the great adaptations.
aargersi
January 29, 2010
I made this last night and our friend who was over for dinner said it was the best broccoli he has ever eaten!!!!
roryrabbitfield
January 28, 2010
I made this again tonight, using steamed lacinato kale instead of broccoli. I ate a huge bowlful, it is so yummy.
monkeymom
January 27, 2010
Wow was this totally amazing. Thanks so much for this...we eat so much broccoli in my house...it is great to have some options that make me look forward to eating it!
Lizthechef
January 26, 2010
OK, I finally have a reason to make me want to live in San Diego and NOT move back to NYC - our Meyer lemon trees...Hey, it has been over 30 years -
roryrabbitfield
January 26, 2010
I made this last night, with my various substitutions (prefer to use what I have rather than buy new stuff). I used mostly caulliflower, but a few pieces of broccoli too. Roasted cauliflower is amazing, I think. I used walnuts instead of almonds, also very tasty. I increased the anchovies because I love them. Left out wine, didn't have any. Forgot to add cheese! Still, I think what I made was very close in spirit to the original recipe and I must say it was amazing! I will make this many times.
mariaraynal
January 26, 2010
I'm loving all the variations you all are creating! Thanks for making the recipe and commenting!
Littlepots
January 26, 2010
I make this dish fairly often in our house. I generally substitute breadcrumbs (panko works well here) for nuts, which I add in at the end to soak up any last bits of goodness from the sauce. Aleppo pepper adds a nice heat element to this as well.
mariaraynal
January 26, 2010
More excellent ideas. I'm going to get into the kitchen and experiment.
Tribeca M.
January 25, 2010
This is the second time I've made this dish in less than a week...and I had to stop myself from making it last night. Love the anchovy/garlic flavor on a veggie that my whole family LOVES. Yes, even my 7 year old!
mariaraynal
January 26, 2010
I love that your 7 year old will eat broccoli -- glad that you can add this to your repertoire!
dinnerthyme
January 23, 2010
I made this dish last night but with pine nuts instead of almonds. It was delicious! My family loved it. I will make this again for friends.
mariaraynal
January 24, 2010
Great idea to add pine nuts. I'll try it myself! So glad you enjoyed it!
AppleAnnie
January 22, 2010
I made this tonight, and even without some of the ingredients it was still the best broccoli I ever made. I used toasted sesame oil instead of the olive oil, and it helped pinch hit for the missing anchovies.
menumaniac
January 21, 2010
What a wonderful combination of flavours. I adore lemon, anchovies and garlic. And, I adore them even more on top of this broccoli. Fantastic recipe and one that I will make again and again. Mazel Tov Maria from FreshEats! Nice to see you as a finalist!
Kelsey B.
January 21, 2010
Congrats Maria! This is awesome! I love the combination of the garlic and anchovy with the lemon butter and almonds. Yum!
mariaraynal
January 23, 2010
I know -- it sort of makes you want to forget the broccoli and just go with the sauce. : )
gabrielaskitchen
January 21, 2010
Toasted almonds and a squeeze of lemon make any good green veggie even better! I wouldn't have thought to add the anchovy, sounds delish.
mariaraynal
January 22, 2010
The anchovy really adds a lot of great, nutty flavor. Thanks for commenting!
lastnightsdinner
January 15, 2010
Oh, YUM. I love bagna cauda, and this sounds like a great preparation for broccoli.
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