Roasted Bagna Cauda Broccoli

Name: Roasted Bagna Cauda Broccoli
Ingredients: 1 head of broccoli, chopped into florets; 3 tablespoons butter; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 anchovy fillets; a splash of white wine; a big squeeze of lemon, preferably Meyer; Parmesan cheese, for dusting; 1/4 cup sliced or slivered almonds, toasted; salt and pepper, to taste

10 ingredients

4 steps

Ingredients

1 head of broccoli, chopped into florets
3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
2 anchovy fillets
a splash of white wine
a big squeeze of lemon, preferably Meyer
Parmesan cheese, for dusting
1/4 cup sliced or slivered almonds, toasted
salt and pepper, to taste

Directions

1

Preheat oven to 425. Arrange broccoli florets on a Silpat or parchment-lined cookie sheet. Season with salt and pepper and drizzle with olive oil. Roast for 20-25 minutes and remove.
2

In a small skillet, melt butter and olive oil over medium heat. Add garlic and anchovy and saute for about three minutes. Add wine and lemon and allow to reduce for a minute or two. Season with black pepper if desired.
3

Meantime, in another small skillet over medium heat, toast almonds until they are lightly browned, taking care not to burn them.
4

Drizzle sauce and sprinkle almonds and parmesan cheese over broccoli, then serve. Or, dip the broccoli in the sauce at the table. Enjoy!