Bagna Cauda is a warm Italian anchovy dip that is served with raw or steamed veggies. I had it once at a restaurant in D.C. and fell in love with it. I believe my exact words were “oh my goodness— I just want to bathe in this” Since that would require way to much time, energy and money I decided that from then on I was just going to bathe my veggies in it instead. I really love this with broccoli but you can honestly use just about any vegetable you’d like --- this is great with roasted cauliflower or brussel sprouts and is particularly delicious with sauteed kale. —dinnerwithdeems
olive oil, plus 2 tablespoons
anchovies packed in oil
red pepper flakes
cloves of garlic, roughly chopped
In This Recipe
Pre-heat oven to 400 degrees
Cut the large stalks off of the broccoli and separate the heads into 1 inch pieces. Toss the broccoli pieces with 2 tablespoons of olive oil, spread them in a single layer over a large roasting pan, and place in the oven for 15 minutes.
While the broccoli is roasting, prepare the bagna cauda sauce. In a frying pan or skillet, melt the remaining olive oil with the butter over medium-low heat. When the butter is completely melted, add the garlic, anchovies and red pepper flakes
Cook the mixture for about 7 minutes on medium-low heat, making sure to stir occasionally to break up the anchovies and let them melt into the sauce. The garlic should be softened but not browned.
When you remove the broccoli from the oven, either toss it in the mixture and serve or drizzle the mixture over the broccoli.