How to Cook Broccoli Bagna Cauda
Serves: 2-3
Preparation time: 10 mins
Cooking time: 30 mins
Ingredients needed to make Broccoli Bagna Cauda:
- 1 ½ lb broccoli
- 4 medium garlic cloves, minced
- 4 anchovy fillets, minced
- ¼ tsp red pepper flakes
- ¼ tsp freshly ground black pepper
- ½ tsp sea salt
- 3 tbsp olive oil
- Lemon wedges, to serve
Cooking instructions for Broccoli Bagna Cauda:
- Position a rack midway within your oven and spread a baking sheet across it before preheating the oven to 475 degrees F.
- Chop of an inch of the stems in the broccoli and peel off its coarse outer coating with the help off a vegetable peeler.
- Chop the broccoli longitudinally into two equal halves and slice each halves into ½’’ wide florets.
- Chop them into 2’’ chunks and toss them into a large mixing bowl; keep it aside until necessary.
- Heat a lashing of oil in a small skillet for a couple of minutes, over slow flame.
- Throw in the garlic, followed by the anchovy fillets and stir fry them for about 5 minutes, or until the garlic turns soft to give out its pleasant characteristic aroma and the anchovies are just cooked.
- Turn off the heat and crush the red chili flakes into it.
- Toss them together until well combined and tip the mixture into a small glass bowl.
- Skim off a couple of tbsp oil and pour it over the chopped broccoli.
- Sprinkle a dash of seasonings over the veggie and toss it well until properly coated.
- Scatter the seasoned broccoli evenly across the hot baking sheet and roast in the oven for about 10 minutes or until the edges brown slightly.
- Toss the broccoli once to shift their positions and continue to bake them for 10 more minutes or until they appear soft when a knife is inserted into it.
- Dump the roasted broccoli into a large serving bowl and pour in the bagna cauda or oil-anchovy mixture.
- Toss the broccoli for the final time to coat well with the mixture and serve warm alongside lemon wedges.
Image credit: Wikimedia Commons
