Broccoli With Bagna Cauda

In a small, heavy saucepan, heat the butter and 1 Tbs. of the olive oil over low heat until the butter melts.

Add the garlic and cook 10 minutes, stirring occasionally; dont let the garlic brown.

Add the remaining oil and the anchovies and stir to dissolve the anchovies. Cook, stirring occasionally, over lowest heat for 30 minutes, using a flame tamer if necessary to keep the garlic and anchovies from burning. The mixture should barely simmer. While the bagna cauda cooks, trim the broccoli spears, leaving 2 inches of stem attached to the florets. Pare the stems with a vegetable peeler or a paring knife and then halve or quarter the spears lengthwise, depending on thickness. Steam the broccoli over boiling water in a covered saucepan until crisp-tender, about 5 minutes.

Transfer to a clean dishtowel and pat dry and then arrange the spears on a platter or individual serving dishes. Spoon the bagna cauda over the spears.

Calories

200, Fat

17, Fat Calories

150, Saturated Fat

4, Protein

5, Monounsaturated Fat

11, Carbohydrates

180, Cholesterol

10, Fiber

Photo: Ben Fink

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9, Polyunsaturated Fat

2, Sodium