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