Charred purple sprouting broccoli with bagna cauda

Name: Charred purple sprouting broccoli with bagna cauda
Total time: 40 min
Yield: serves 4
Ingredients: purple sprouting broccoli 450g; olive oil; olive oil 100ml; butter 75g, softened; anchovy fillets 1 tin, drained and finely chopped; garlic 6 cloves, finely chopped

40 minutes
serves 4
A little effort

This is a delicious way to enjoy purple sprouting broccoli, at it's best in February. Serve this as a side dish, or toast some bread and pile it on top. You could add a poached egg, too, if you like.

February 3, 2015 at 10:57 am

Ingredients

purple sprouting broccoli 450g
olive oil
olive oil 100ml
butter 75g, softened
anchovy fillets 1 tin, drained and finely chopped
garlic 6 cloves, finely chopped

Method

Step 1

Make the sauce by putting the ingredients in a blender or food processor until smooth. Pour into a saucepan and heat gently, stir and cook for 10 minutes until the garlic is cooked and smells fragrant. Season with pepper and a little salt. Keep the sauce warm.
Step 2

Trim the broccoli and cut each piece into half or quarters lengthways. Steam for 6 minutes, then drizzle over some olive oil and rub it into the stems. Heat a griddle or heavy frying pan and cook the broccoli until it chars around the edges. Pile onto a platter and spoon the sauce over, or serve the broccoli with the sauce for dipping.