Name: Broccoli Bagna Càuda
Yield: Makes 4 servings
Ingredients: 2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces; 2 tablespoons macadamia nut oil or fat of choice Kosher salt; Kosher salt; Freshly ground black pepper; 6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes; Finely grated zest and juice from 1 medium lemon

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Broccoli Bagna CàudaMichelle Tam & Henry Fong

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

Cooks' Note

Not a big fan of anchovy? Don't wig out, dude: they won't overpower the dish. Anchovies just enhance the umami!

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