Broccoli With Bagna Cauda Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 head broccoli
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, minced
• 1 (12 ounce) can evaporated skim milk
• kosher salt

Recipe

• 1 trim broccoli into flowerets.
• 2 peel stem and cut into rounds about 3/8-inch thick, set aside.
• 3 heat oil in a small saucepan over very low heat.
• 4 add garlic and anchovy filets.
• 5 cook gently until garlic just barely turns golden, being careful not to let it burn.
• 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 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 steam broccoli until just tender, about 7 minutes.
• 9 pour sauce over and serve.