BROCCOLI WITH BAGNA CAUDA SAUCE

All About Broccoli

Normally, bagna cauda is a nutritionist’s nightmare what with loads of oil and cream. But this version uses only a small amount of oil and evaporated skim milk instead of cream.

  • 1 large head broccoli
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, minced
  • 4 anchovy filets, minced
  • 1 12-ounce can evaporated skim milk
  • Kosher salt to taste

Trim broccoli into flowerets. Peel stem and cut into rounds about 3/8-inch thick. Set aside.

Heat oil in a small saucepan over very low heat. Add garlic and anchovy filets. Cook gently until garlic just barely turns golden, being careful not to let it burn. Meanwhile, in a saucepan over moderate heat, reduce volume of skim milk by half, stirring frequently with a wire whisk, about 8 minutes.

Add garlic-anchovy mixture to milk and continue to cook, stirring with a wooden spoon or whisk until the sauce forms streaks and you can begin to see the bottom of the pan when the sauce is stirred. Keep warm.

Steam broccoli until just tender, about 7 minutes. Pour sauce over and serve.

Serves 4.

Sam’s Cooking Tip: Though it’s not an exact duplication, you can sometimes simulate the texture of cream by using evaporated milk or evaporated skim milk.

 

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