Best Broccoli Bagna Càuda Recipes

Broccoli Bagna Càuda image

Provided by Michelle Tam

Yield Makes 4 servings

Number Of Ingredients 9

2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
2 tablespoons macadamia nut oil or fat of choice Kosher salt
Kosher salt
Freshly ground black pepper
6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

Steps:

DO THIS:
1. Preheat the oven to 400°F with the rack in the middle position.
2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.

Pan-Roasted Broccoli Rabe

Provided by Geoffrey Zakarian

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 large bunch broccoli rabe
1/2 cup extra-virgin olive oil
1/2 teaspoon chile flakes
4 anchovies, finely minced
3 cloves garlic, grated
Freshly ground black pepper
1/2 cup grated Pecorino Romano cheese

Steps:

Bring a large pot of water to a boil and salt generously. Prepare an ice water bath.
To clean the broccoli rabe, remove the bottom third of the stem, which is fiberous. Remove the larger leaves, leaving the ones which are smaller at the top attached. Blanch the broccoli rabe in the boiling water for about 1 minute until bright green, then transfer to the ice bath to stop the cooking process. Remove the broccoli rabe to a baking sheet lined with paper towels and dry well.
Add the olive oil to a large cast-iron or stainless steel frying pan and heat over low heat. Add the chile flakes, anchovies and garlic and saute about 1 minute. Add the broccoli rabe and cook, tossing lightly in the oil to coat, until the broccoli rabe is heated through and tender, about 3 minutes. Season with salt and pepper. Top with the Pecorino Romano and serve.

Penne Pasta & Broccoli Bagna Cauda Recipe - (4.7/5) image

Provided by á-73576

Number Of Ingredients 11

1 pound penne pasta, cooked in salted water, drained
2 large broccoli florets, cut into small florets
1 can anchovies, chopped
3 cloves garlic, chopped
1/2 cup olive oil
1/2 cup butter
3/4 cup fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes
Parmesan cheese for topping, freshly shaved or grated

Steps:

Steam the broccoli florets about ten minutes, until tender. Bagna Cauda sauce: In a large saute pan add olive oil and butter warming through. On very low temperature, stir in garlic and chopped anchovies cooking until anchovies melt into the oil. Add in red pepper flakes then the fresh chopped parsley, stirring after each addition. In a large bowl combine together the penne pasta and broccoli then pour over the Bagna Cauda sauce stirring well to incorporate. Return the pasta dish back into the large saute pan continually stirring and mixing the pasta dish for two to three minutes to heat through and blend flavors together. Stir in the salt and pepper. Top pasta dish with fresh shaved or grated Parmesan cheese.