Author Notes: 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
tablespoons unsalted butter
cup olive oil, plus 2 tablespoons
ounces anchovies packed in oil
tablespoon red pepper flakes
cloves of garlic, roughly chopped
- 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.