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The Fit Foodie
30
Winter 2016 - 2017
www.edibleorangecounty.com
RECIPE
BROCCOLI BAGNA CAUDA (banya-cowda)
Don’t be scared of the anchovies if you’re not a fan. ey won’t show up shy in this dish at all. My 14-year old ate about a pound of this broccoli when we made it.
INGREDIENTS
2 lbs. fresh broccoli, washed with Eat Cleaner Fruit + Vegetable Wash, cut into long orets (keep the stems), stems peeled
2 tablespoons plus 1/4 cup extra virgin olive oil
1 teaspoon Himalayan Pink Salt
1 1⁄2 teaspoon ground Black Pepper
6 anchovy llets packed in olive oil, minced,
1 teaspoon oil preserved
3 garlic cloves, minced
1/2 teaspoon red pepper akes
Grated zest and juice from 1 medium lemon
DIRECTIONS
1. In a large bowl, toss washed and peeled broccoli with 2 tablespoons olive oil and salt and pepper. Grill on an indoor grill or grill pan until tender but still crisp, about 3-4 minutes. Set aside.
2. Heat olive oil and reserved anchovy oil in a large skillet over medium heat. Add minced anchovies and stir until anchovies ‘melt’ into the oil. Stir in the garlic and red pepper akes and cook an additional minute. Remove from heat and mix in zest and lemon juice.
3. Toss broccoli with anchovy sauce and a little extra red pepper ake if desired. Serve hot and ENJOY!