Miso Bagna Cauda

By stancec44

2 servings (plus leftover bagna càuda; it can be refrigerated for up to 1 month).

Bagna càuda (which means “warm bath” in Italian) is a classic warm dip for raw vegetables that traditionally contains butter, garlic and minced anchovy fillets. For Thorlton’s version, he adds red miso, then finishes the sauce off the heat with lemon zest, which adds brightness to the earthy mixture. Serve it with raw or roasted vegetables, drizzle it over a grilled rib eye, or sear a piece of fish in the flavorful sauce.

Ingredients

• Broccoli
• Broccoli, 2 bunches (about 8 stalks, cut into florets)
• Extra-virgin olive oil, 1/4 cup
• Kosher salt, 1/2 teaspoon
• Freshly ground black pepper, 1/4 teaspoon
• Dried red pepper flakes, 1/2 teaspoon
• Meyer lemon, 1 (zested and juiced; or substitute with the zest and juice of 1/2 orange and 1/2 lemon)
• Finely grated Parmigiano-Reggiano cheese, 1/4 cup
• Toasted breadcrumbs, 1/2 cup (optional)
• Bagna Càuda
• Unsalted butter, 1 pound (4 sticks)
• Garlic cloves, 8 (very finely chopped)
• Scallions, 2 bunches (white and light green parts only, very finely chopped)
• Red miso paste, 1/3 cup
• Extra-virgin olive oil, 1/2 cup

Preparation

Step 1

1. Make the broccoli: Place a baking sheet in the oven and preheat the oven to 475°. To a large mixing bowl, add and mix together the:

Broccoli florets
¼ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Dried red pepper flakes
Carefully remove the baking sheet from the oven and add the broccoli to the baking sheet, shaking the pan to evenly distribute. Return to the oven and roast until the broccoli is charred and tender, 5 to 7 minutes.

2. Meanwhile, make the bagna càuda: To a large saucepan set over medium heat, add the:

Unsalted butter
Once the butter begins to melt, add the:

Chopped garlic
Chopped scallions
Whisk to combine. Once the garlic is fragrant and lightly toasted, after about 5 minutes, whisk in the:

Red miso paste
While whisking, drizzle in:

½ cup extra-virgin olive oil
3. Remove the broccoli from the oven and transfer to a serving bowl. Spoon the bagna càuda over the broccoli. Serve sprinkled with the:

Meyer lemon zest and juice
Grated Parmigiano-Reggiano cheese
Toasted breadcrumbs (if using)
Serve.