The Crisper Whisperer: Winter Crudités With Marcella Hazan'S Bagna Cauda Recipe
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 1 head Belgian endive, separated into leaves
- 12 radishes
- 1/2 cup extra-virgin olive oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 10 anchovy fillets, minced
- Black pepper, to taste
- 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.
- 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.
broccoli florets, cauliflower, endive, radishes, extravirgin olive oil, butter, garlic, anchovy, black pepper
Taken from www.seriouseats.com/recipes/2010/12/the-crisper-whisperer-bagna-cauda-with-winter-crudites-entertaining-vegetable-platter.html (may not work)