Skip to main content
LoginSign Up
Bagna Cauda with Charred Broccoli

Bagna Cauda with Charred Broccoli

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

Bagna cauda, a Piedmontese sauce-like dip, is a heady mixture of butter, olive oil, lightly toasted garlic and umami-rich anchovies. We gave ours a layer of herbal flavor with the addition of bay and rosemary and added some brightness with lemon juice. In traditional bagna cauda, the garlic and anchovies separate to the bottom upon standing. To avoid this, we blended the mixture after cooking to yield a silky, emulsified dip. If you're using oil-packed anchovies from a jar, you’ll need about 1 ounce of drained fillets (4 teaspoons minced). Our broccoli is just one option for serving with bagna cauda; offer any number of raw or cooked vegetables, or even pieces of crusty bread. Bagna cauda can be refrigerated in an airtight container for up to a week; reheat before serving.

Tip

Don’t season the broccoli with salt; the bagna cauda provides plenty. Also, don't stir the broccoli during roasting. Letting it cook undisturbed allows the pieces char, for richer, deeper flavor.

Ingredients
  • 2

    pounds broccoli, florets cut into 2-inch pieces, stems peeled, halved and sliced 2 inches thick (about 12 cups)

  • 7

    tablespoons extra-virgin olive oil, divided

  • 8

    tablespoons (1 stick) salted butter

  • 12

    garlic cloves, minced

  • 1

    2-ounce can oil-packed anchovies, drained and minced, 2 tablespoons oil reserved

  • 2

    bay leaves

  • 2

    small sprigs fresh rosemary

  • ¾

    teaspoon red pepper flakes

  • 3

    tablespoons lemon juice, plus lemon wedges, to serve

Step 1

Heat the oven to 425°F with a rack in the top position. In a large bowl, toss the broccoli with 3 tablespoons of the oil.

Transfer to a rimmed baking sheet and in an even layer. Roast without stirring until the broccoli is tender and nicely charred, about 30 minutes.

Step 2

Meanwhile, in a small saucepan over low, combine the butter, the remaining 4 tablespoons oil, the garlic, anchovies, bay, rosemary and pepper flakes.

Cook, stirring occasionally, until the garlic is lightly toasted and the anchovies have disintegrated, 15 to 20 minutes.

Step 3

Remove and discard the rosemary and bay leaves and transfer the mixture to a blender. Let cool for about 10 minutes, then blend until smooth, about 30 seconds.

Add 2 tablespoons of the lemon juice and the reserved anchovy oil and blend until well combined and lighter in color, about another 30 seconds.

Step 4

Transfer the broccoli to a medium bowl. Drizzle with the remaining 1 tablespoon lemon juice and ½ cup of the bagna cauda. Toss to combine, then transfer to a platter. Pour the remaining bagna cauda into a small bowl and serve with the broccoli, passing lemon wedges on the side.

Featured in