I just discovered the definition of Unami. It’s Japanese for “pleasant savory taste.”
As opposed to “disgusting savory taste?” No idea, but my Broccoli Bagna Cauda falls into the correct category of a DAMN pleasant savory taste.
Bagna Cauda is a Piedmontese “hot bath” of garlic, anchovies, red pepper flakes, and olive oil. I’ve seen other recipes that involve butter and cream, but I’m not going there, because the olive oil version is just too good to expand upon.
Drizzle this elixir of the gods on everything from carrots, to asparagus, to popcorn. Just do it. But for now, let’s make broccoli actually taste good:
Broccoli Bagna Cauda
For the Broccoli:
- 2 bunches broccoli cut into small florets, with most of the stems chopped off
- 2 tablespoons olive or avocado oil
- Salt to taste
- Pepper to taste
Preheat oven to 400F. Combine everything in a large bowl and spread on a foil-lined baking sheet in a single layer. Roast for about 30 minutes or until the broccoli is tender and starting to get brown.
For the Bagna Cauda:
- 1 tablespoon anchovy paste
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, roughly chopped
- 1/2 teaspoon red pepper flakes
- Zest and juice from 1 medium lemon
Put everything except lemon zest and juice in a blender or small food processor and pulse until combined and smooth. Heat in a small sauce pan until hot. Remove from heat and add lemon juice and zest. Drizzle over your roasted broccoli that actually tastes good. Receive high fives from everyone at the table.
*Note: If you finish the whole dish with some shredded Parmesan cheese, you will win some kind of award or something.
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