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Bagna Cauda Broccoli


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  • 2 heads of broccoli, chopped into florets
  • 3 T unsalted butter
  • 1 T, give or take, of olive oil
  • 2 cloves of garlic, minced
  • 2 anchovy fillets
  • a generous splash of white wine (I used pinot grigio and it worked fine; just no oaky chardonnay)
  • half a lemon, squeezed (Food 52 asks for Meyer, but I had a plain lemon)
  • Parmesan cheese
  • 1/4 cup nuts (slivered almonds, walnut pieces or pine nuts would all work well; Food 52 asks for almonds, but I only had walnuts, and they were tasty)


Servings 4


Step 1

Heat the oven to 425 degrees. Toss the broccoli florets in a little olive oil, salt and pepper, and roast on a Silpat or otherwise lined cookie sheet. The tips of the broccoli should be browned -- about 15-20 minutes.

In a skillet, melt the butter and olive oil on medium heat. Add the garlic and anchovy and saute for about three minutes. Add the lemon, white wine and cook a little longer -- maybe about five minutes. Let it reduce down a little.

While you're doing this, toast off the nuts until a little browned, but watch them carefully. You can do this either in another skillet or a toaster oven. Your choice.

Toss the broccoli, sauce and nuts together, and grate some Parmesan over it all. Serve and get out of the way.


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