Bagna Cauda Broccolini Recipe
anchovy vinaigrette, carta di musica, lemon zest
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Ingredients
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Main Ingredients
Method
Preparation of Broccolini
- 1
Blanch the Broccolini
Bring a large pot of salted water to a boil. Add the broccolini and cook for 2-3 minutes until vibrant green and tender-crisp. Drain and immediately plunge into an ice bath to stop the cooking process. Once cooled, drain again and set aside.
Anchovy Vinaigrette Preparation
- 2
Make the Vinaigrette
In a small saucepan over low heat, add the anchovies and minced garlic. Cook gently, stirring until the anchovies break down and become a paste, about 3-4 minutes. Slowly whisk in the olive oil until well combined. Stir in the lemon zest, salt, and crushed red pepper flakes. Cook for an additional 2 minutes to meld flavors. Remove from heat.
Assembly
- 3
Serve the Dish
On a large serving platter, arrange the blanched broccolini. Drizzle the warm anchovy vinaigrette over the broccolini generously. Serve with pieces of carta di musica on the side for dipping. Enjoy your Bagna Cauda Broccolini!