© J Sainsbury plc 2020
Via: PR
Tenderstem broccoli with bagna cauda and parmesan
Bagna cauda is an unctuous anchovy and garlic dip. Serve with fresh tenderstem broccoli and toasted hazelnuts for a Michelin star-worthy starter
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4 people
Ingredients
For the bagna cauda
- 125g tinned anchovies
- 9 cloves of garlic, peeled
- 250ml milk
- 3 egg yolks
- 30g Dijon mustard
- 1 lemon, juiced and zested
- 225ml olive oil
- 225ml vegetable oil
For the broccoli
- 500g tenderstem or purple-sprouting broccoli
- 100g hazelnuts
- 100ml olive oil
- 1 tbsp parmesan cheese
- 4 smoked or fresh anchovies
Method
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1
In a pan, simmer the anchovies with the garlic and milk over a low heat until nearly dry and the garlic is soft. Allow to cool, then transfer to a blender and blitz to a purée.
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2
Add the egg yolks and mustard. Blitz again, until smooth. Add the lemon juice and zest, and season with a little salt and pepper.
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3
Slowly add the olive and vegetable oils. It will emulsify like a mayonnaise, but will have a creamy consistency from the milk.
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4
Blanch the broccoli in boiling salted water for 1 minute, then refresh in iced water.
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5
Sauté the broccoli briefly in a pan with a little olive oil. Meanwhile, cook the hazelnuts in the remaining olive oil and a little salt until they turn a dark golden colour. Remove with a slotted spoon.
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6
Transfer the broccoli to serving plates, sprinkle over the hazelnuts, spoon over the bagna cauda and sprinkle over the parmesan. Finish each dish with an anchovy.
