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Author 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 the tips, giving it both a little crispness and nuttiness. The nut flavor is echoed in the toasted almonds and a squeeze of Meyer lemon perks up the whole. This is a dish that's easy enough for a weeknight meal and impressive enough for a dinner party. - A&M - The Editors
- 1 head of broccoli, chopped into florets
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 anchovy fillets
- a splash of white wine
- a big squeeze of lemon, preferably Meyer
- Parmesan cheese, for dusting
- 1/4 cup 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!
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