Broccoli With Bagna Cauda Sauce

1. 1

   Trim broccoli into flowerets.

2. 2

   Peel stem and cut into rounds about 3/8-inch thick, set aside.

3. 3

   Heat oil in a small saucepan over very low heat.

4. 4

   Add garlic and anchovy filets.

5. 5

   Cook gently until garlic just barely turns golden, being careful not to let it burn.

6. 6

   Meanwhile, in a saucepan over moderate heat, reduce volume of skim milk by half, stirring frequently with a wire whisk, about 8 minutes.

7. 7

   Add garlic-anchovy mixture to milk and continue to cook, stirring with a wooden spoon or whisk until the sauce forms streaks and you can begin to see the bottom of the pan when the sauce is stirred, keep warm.

8. 8

   Steam broccoli until just tender, about 7 minutes.

9. 9

   Pour sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.