Broccoli With Bagna Cauda

Directions

1. 1
   In a small, heavy saucepan, heat the butter and 1 Tbs. of the olive oil over low heat until the butter melts.
2. 2
   Calories
3. 3
   200, Fat
4. 4
   150, Saturated Fat
5. 5
   9, Polyunsaturated Fat
6. 6
   Add the garlic and cook 10 minutes, stirring occasionally; dont let the garlic brown.
7. 7
   17, Fat Calories
8. 8
   4, Protein
9. 9
   2, Sodium
10. 10
    Add the remaining oil and the anchovies and stir to dissolve the anchovies. Cook, stirring occasionally, over lowest heat for 30 minutes, using a flame tamer if necessary to keep the garlic and anchovies from burning. The mixture should barely simmer. While the bagna cauda cooks, trim the broccoli spears, leaving 2 inches of stem attached to the florets. Pare the stems with a vegetable peeler or a paring knife and then halve or quarter the spears lengthwise, depending on thickness. Steam the broccoli over boiling water in a covered saucepan until crisp-tender, about 5 minutes.
11. 11
    5, Monounsaturated Fat
12. 12
    Transfer to a clean dishtowel and pat dry and then arrange the spears on a platter or individual serving dishes. Spoon the bagna cauda over the spears.
13. 13
    11, Carbohydrates
14. 14
    180, Cholesterol
15. 15
    10, Fiber
16. 16
    Photo: Ben Fink
17. 17
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