I had to try again.


After making such a terrible mess of Maria‘s Roasted Bagna Cauda Broccoli on my first attempt, I just had to try again.


This time around, I gave my young, tender broccoli florets 10 minutes in the oven, and they were perfect, stems bright green and purply florets just browned and crisp.

Dinner: May 24, 2010

I tossed them with some hot cooked pasta twirls, drizzled the glorious bagna cauda over the top, tossed everything well with a splash of the starchy pasta water, then added the toasted almonds and parmesan. A little sprinkling of red chile flakes for heat was a nice addition to the mix.

a perfect bite


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