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1 1/2 pounds broccoli
3 tablespoons olive oil
4 anchovy fillets, minced
4 medium garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Lemon wedges, for serving (optional)
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Bagna cauda was a new technique to me - at least, the fact that garlic, anchovy, and red pepper flake could have a special name when simmered in olive oil was new to me. Those three are some of my favorite things to combine, but I’d never started with an oil-infusing step. This was a great way with broccoli, which becomes something like delicious candy when roasted. Add a few TBs of oil to have some left for later, skip the extra salt (what? with anchovies?), and do not omit the lemon juice. I piled this veggie all up on a very quick omelette made with some spare egg whites, a whole egg, and a generous grate of parmigiano reggiano.

Roasted Broccoli Bagna Cauda Recipe - CHOW