Charred purple sprouting broccoli with bagna cauda
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 450g purple sprouting broccoli
- olive oil
- 100ml olive oil
- 75g butter, softened
- 1 tin anchovy fillets, drained and finely chopped
- 6 cloves garlic, 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.
