Broccoli Bagna What?

Bagna Cauda. Broccoli Bagna Cauda. As I say this, I imagine the folks back home in Terengganu saying "hamik ua koh kueh?" (what on earth is that?).

This recipe comes from the book Nom Nom Paleo : Food for Humans.  When I first saw the recipe, I was like "hmm... funny...". You see, this recipe involves roasting some broccoli and tossing it in some kind of anchovy based sauce. I skipped the page and forgot all about it until Shannon posted her Roasted Broccoli Salad.

When I saw that, I said to myself "Hey, I've seen something like that before!". But I couldn't remember the name. What I know is it rhymed with Cowabunga. Then I remembered the Nom Nom Paleo recipe. I don't know why I was so motivated. I immediately went to Cold Storage to get a can of anchovies and thus ventured into the unknown with this Bagna Cauda thingy.

I had thought it strange to roast broccoli because I have only had it steamed or stir fried. I love broccoli but I can't remember when I had my first taste. Definitely when I was already an adult and loving all kinds of vegetables. At wedding dinners, I am at the ready to pounce on the broccoli with mushrooms dish. That is how much I love broccoli.

This is quite a simple recipe. Roast up some broccoli and while it is in the oven, prepare the Bagna Cauda. It is simply made by cooking some anchovies with olive oil until the anchovies melt into the oil. Then take it off the heat and add minced garlic, lemon zest, lemon juice and red pepper flakes.

Meanwhile, check on the broccoli and toss them around on the baking tray for even roasting. And don't panic when you see some browning on the florets. That is the yummiest part. Roast the broccoli until just tender and toasty, do not overcook!

Once done, transfer the roasted broccoli into a large bowl and toss with the Bagna Cauda sauce. Oh, take my word for it. It is very good! Very, very good! Tangy and salty and garlicky. Love it. Love  it. Love it. If you love broccoli give this a try. If you hate broccoli, this might just change your mind :)

Broccoli Bagna Cauda
Recipe source : Adapted from Nom Nom Paleo : Food for Humans

Ingredients :
- 2 bunches broccoli (about 2lbs/900g), cut into florets with stems peeled and cut into uniform pieces.
- 2 tablespoons macadamia nut oil or fat of choice (I used grapeseed oil)
- Kosher salt
- Freshly ground black pepper
- 6 anchovy fillets packed in olive oil (about half of a 2oz/56g can), drained and minced. (Confession : I bought a small can and I used the whole thing including the oil because it is very flavourful. I did not bother to mince the anchovies but broke them up using a spoon while heating with the olive oil)
- 1/4 cup extra-virgin olive oil (I used less due to the bad oily thing I did above)
- 2 garlic cloves, minced (I used 4. Garlic breath hah!)
- 1/2 tsp red pepper flakes (I omitted because I did not have any)
- Finely grated zest and juice from 1 medium lemon

Method :
1. Preheat oven to 200C.
2. In a large bowl, toss together the broccoli and oil and season generously with salt and pepper. (I held back on the salt because anchovies are salty).
3. Arrange the broccoli in a single layer on a foil-lined baking tray.
4. Roast for 30-35 minutes or until tender and toasty, tossing the broccoli and turning the baking tray halfway through cooking time.
5. In the meantime, make the bagna cauda.
6. Cooked the minced anchovies and olive oil in a small saucepan over low heat.
7. Stir until the anchovies melt into the oil, about 3-5 minutes.
8. Remove from the heat and stir in the garlic and red pepper flakes. (I also added the lemon zest and lemon juice at this point).
9. When the broccoli is done roasting, transfer it to a large bowl and mix it with the garlic-anchovy sauce, lemon zest and lemon juice.
10. Serve immediately.

Note : This is best served immediately but there were leftovers. I ate them at room temperature and still enjoyed it very much.

This post is also linked to Cook-Your-Books #16 hosted by Joyce of Kitchen Flavours.