The Crisper Whisperer: Winter Crudités With Marcella Hazan'S Bagna Cauda Recipe – a delicious recipe with broccoli florets, cauliflower, endive, radishes, extra-virgin olive oil, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Fill a large pot halfway with water. Add 1 tablespoon Kosher salt. Bring water to a boil over high heat. Meanwhile, fill a large bowl with ice water. When water boils, add broccoli and cook for one minute. Remove with a strainer to ice water. Repeat with cauliflower. When florets are cool, blot dry and arrange on a large platter with endive and radishes.
2
In a small pot, heat the olive oil and butter over medium heat until the butter starts to foam. Add garlic and anchovy and cook, mashing anchovy against bottom and sides of pot with a wooden spoon, until most of the anchovy has dissolved into the sauce, about 3 minutes. Remove from heat, season to taste with pepper, and pour into a small bowl (or serve directly from pot). Serve immediately with crudites.
410
kcal
Calories
39
g
Fat
14
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound broccoli florets, 1 pound cauliflower florets, 1 head Belgian endive, separated into leaves, 12 radishes, and more.
Yes, The Crisper Whisperer: Winter Crudités With Marcella Hazan'S Bagna Cauda Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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