WEEK 31: YOUR BEST BROCCOLI/BROCCOLI RABE DISH

Roasted Bagna Cauda Broccoli

Photography by Sarah Shatz

    BY MARIARAYNAL | SERVES 4

A&M: For a dish that’s packed with assertive flavors—garlic and anchovy—this also contains a whole lot of subtlety. Roasting the broccoli caramelizes the tips, giving it both a little crispness and nuttiness. The nut flavor is echoed in the toasted almonds, and a squeeze of Meyer lemon perks up the whole. This is a dish that’s easy enough for a weeknight meal and impressive enough for a dinner party.

    1 broccoli head, cut into bite-size florets

    Salt and freshly ground black pepper

    2 tablespoons olive oil

    3 tablespoons unsalted butter

    2 garlic cloves, minced

    2 anchovy fillets

    A splash of white wine

    A big squeeze of lemon, preferably Meyer

    ¼ cup sliced or slivered almonds

    Grated Parmesan, for dusting

1. Heat the oven to 425°F. Arrange the broccoli florets on a Silpat or parchment-lined cookie sheet. Season with salt and pepper and drizzle with 1 tablespoon of the olive oil. Roast until toasted on the tips and still crisp-tender, 20 to 25 minutes.
2. In a small skillet, melt the butter and remaining 1 tablespoon olive oil over medium heat. Add the garlic and anchovies and sauté for about 3 minutes. Add the wine and lemon and allow to reduce for a minute or two. Season with black pepper, if desired.
3. Meanwhile, in another small skillet over medium heat, toast the almonds until they are lightly browned, taking care not to burn them.
4. Drizzle the sauce and sprinkle the almonds and Parmesan over the broccoli, then serve. Or, dip the broccoli in the sauce at the table. Enjoy!

Photography by Sarah Shatz

    ABOUT THE COOK

    Maria Raynal is an executive speechwriter, food writer, and blogger living near Detroit, Michigan.

        Her favorite cooking tip: “When making meatballs or meat loaf, I combine the wet and dry ingredients together before adding to the ground meat, assuring the meat remains tender.” Here’s her blog: Fresh Eats (www.fresheats.blogspot.com).

    WHAT THE COMMUNITY SAID

    roryrabbitfield: “I made this again to night, using steamed lacinato kale instead of broccoli. I ate a huge bowlful, it is so yummy.”

        Littlepots: “I make this dish fairly often in our house. I generally substitute bread crumbs (panko works well here) for nuts, which I add in at the end to soak up any last bits of goodness from the sauce. Aleppo pepper adds a nice heat element to this as well.”

        dinnerthyme: “I made this dish last night but with pine nuts instead of almonds. It was delicious! My family loved it. I will make this again for friends.”