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Broccoli Bagna Càuda

By Michelle Tam and Henry Fong

4.2

(11)

Image may contain Plant Vegetable Food Broccoli Animal Invertebrate Honey Bee Bee and Insect
Broccoli Bagna CàudaMichelle Tam & Henry Fong

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Cooks' Note

Not a big fan of anchovy? Don't wig out, dude: they won't overpower the dish. Anchovies just enhance the umami!

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