Broccoli with Bagna Cauda

Broccoli with Bagna Cauda
Photo by Ben Fink


  • 6 large cloves garlic, minced to a paste
  • 3 anchovy fillets, minced to a paste
  • 1-¼ to 1-½ lb. broccoli
  • 1 Tbs. unsalted butter
  • ¼ cup extra-virgin olive oil

In a small, heavy saucepan, heat the butter and 1 Tbs. of the olive oil over low heat until the butter melts. Add the garlic and cook 10 min., stirring occasionally; don’t let the garlic brown. Add the remaining oil and the anchovies and stir to dissolve the anchovies. Cook, stirring occasionally...

View full recipe at Fine Cooking


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