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Steamed Broccoli with Bagna Càuda

In Italy, this warm, garlicky dip is traditionally served with raw vegetables, like baby carrots and radishes, but it is also good with lightly steamed sprouting broccoli.

SERVES 4

PREP TIME 10 MINS

COOK TIME 10 MINS

Equipment:

Mortar and pestle

Recipe Ingredients:

500 g purple sprouting or young broccoli spears, trimmed
4 chopped anchovies
2 garlic cloves, crushed
3.5 fl oz (100 ml) extra virgin olive oil
25 g cold butter
1 tsp lemon juice
Sea salt and freshly ground black pepper

Recipe Methods:

1  Steam the broccoli for no more than 5 minutes until it is just al dente.
2  Put the anchovies into a mortar and pestle, and grind them to a paste. Put them in a small saucepan along with the garlic and oil, and heat gently for 2 minutes until the garlic is lightly coloured, but not brown.
3  Remove the pan from the heat and use a wire whisk to add the cold butter in small pieces, beating well between additions.
4  Add the lemon juice and continue to whisk until the mixture emulsifies slightly, then season to taste. Serve the dipping sauce warm with the broccoli.

NUTRITIONAL INFORMATION (per recipe)

Fat :  126.44 gFibre : 13.15 g
Iron : 4.86 mgSugar : 8.71 g
Calcium : 276.83 mgSodium : 557.07 mg
Potassium : 1677.56 mgCalories: 1295.15 kcal
Protein : 17.97 gVitamin A : 3748.59 IU
Vitamin C : 449.81 gCarbohydrates : 22.41 g
Saturated Fat : 27.55 gCholesterol : 63.35 mg
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